Green curry paste is a Thai condiment made from green chiles, lemon grass and galangal.
20m
PREP TIME
15m
COOK TIME
19
INGREDIENTS
Servings: 8
Ingredients
- Green Curry Sauce
- 2 cups Thai Kitchen® Coconut Milk
- 1 cup chicken stock
- 2 tablespoons Thai Kitchen® Premium Fish Sauce
- 1 1/2 tablespoons Thai Kitchen® Green Curry Paste
- 2 teaspoons sugar
- 1 1/2 teaspoons McCormick Gourmet™ Organic Hot Madras Curry Powder, or to taste
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- Thai Ginger-Rubbed Salmon
- Olive oil
- 2 teaspoons McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1/4 to 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 2 1/2 to 3 pounds boneless salmon fillet, about 1-inch thick (large end preferred)
- 6 teaspoons fresh lime juice, divided
- 2 tablespoons chopped fresh basil
INSTRUCTIONS
- 1 For the Green Curry Sauce, mix all ingredients in medium saucepan. Simmer 5 minutes. Set aside
- 2 For the Salmon, preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon fillet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Grease the foil tray with olive oil until well coated. Place the foil tray on a baking pan to transport to the grill
- 3 Mix ginger, basil, sea salt, coriander, cumin, paprika, turmeric and cayenne pepper in small bowl. Place the salmon fillet in the foil tray, skin-side down (or boned-side up if it is skinned). Squeeze 2 teaspoons of the lime juice over salmon. Rub the ginger spice blend into the salmon
- 4 Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork
- 5 To serve, use a spatula to lift the salmon away from the skin. Top with Green Curry Sauce. Squeeze remaining 4 teaspoons lime juice over top and sprinkle with fresh basil
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
