Thai Ginger Rubbed Grilled Salmon with Green Curry Sauce
Created for McCormick® Gourmet Collection™
by Cat Cora, Bon Appétit Executive Chef
4 Servings
| Salmon | |
| Olive oil | |
| 2 | teaspoons McCormick® Gourmet Collection™ Ground Ginger |
| 1 | teaspoon McCormick® Gourmet Collection™ Dried Basil |
| ½ | teaspoon McCormick® Gourmet Collection™ Paprika |
| ½ | teaspoon McCormick® Gourmet Collection™ Ground Cumin |
| ½ | teaspoon McCormick® Gourmet Collection™ Ground Coriander |
| ½ | teaspoon McCormick® Gourmet Collection™ Ground Turmeric |
| 1 | teaspoon kosher salt |
| ½ | teaspoon McCormick® Gourmet Collection™ Ground Red Cayenne Pepper |
| 2½–3 | pounds boneless salmon fillet, about 1-inch thick (large end preferred) |
| 2 | teaspoons fresh lime juice |
| Green Curry Sauce | |
| 1½ | tablespoons green curry paste |
| ½ | tablespoon McCormick® Gourmet Collection™ Curry Powder, Madras Hot (or to taste) |
| 2 | cups coconut milk |
| 1 | cup chicken broth |
| 2 | tablespoons fish sauce |
| 2 | teaspoons sugar |
| 1 | teaspoon McCormick® Gourmet Collection™ Basil Leaves |
| 4 | teaspoons fresh lime juice |
| 1½ | tablespoons fresh basil, chopped |
Salmon/
Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up. (The shiny side reflects heat, so you want that facing the flame to keep contents from burning.)
Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down (or boned side up if skinned). Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
Transfer the foil tray to the hot grill. Cook in a hot 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. If you are unable to grill the salmon, preheat your oven to 475°F. Put foil tray on baking sheet and bake about 15 minutes, or until done.
Curry/
Stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar and basil leaves in a saucepan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.
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