Pan Seared Salmon with Wild Rice in Coconut Curry Broth

• Gluten free

• Seafood

  • 2 (6-ounce salmon, skin on fillets

• Produce

  • 2 Garlic cloves
  • 1 1-inch piece Ginger
  • 2 Limes
  • 2 Shallots

• Canned Goods

  • 1 cup Chicken broth
  • 1 14-ounce can Coconut milk, unsweetened
  • 2 tbsp Red curry paste

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted

Found on hapanom.com

Description

Ingredients

• 1 cup wild rice
• 4 tablespoons extra virgin olive oil, divided
• 2 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 1-inch piece of ginger, thinly sliced
• 2 tablespoons red curry paste
• 1 14-ounce can unsweetened coconut milk
• 1 cup chicken broth
• Kosher salt
• 2 limes, divided
• 2 6-ounce salmon fillets (skin on)
• freshly ground black pepper
• 2 tablespoons unsalted butter

Directions

• Cook the rice according to the package directions (this could take up to 45 minutes, so plan accordingly).
• In a large saute pan over medium heat, warm 2 tablespoon of olive oil. Add the shallots, garlic, and ginger. Cook for 2 - 3 minutes, until softened (do not let the garlic burn). Add the curry paste and stir to fully incorporate. Then add the coconut milk and chicken broth. Stir in ½ teaspoon Kosher salt and simmer until reduced by about half (approximately 10 minutes). Carefully transfer the contents to a blender, add 2 tablespoon of fresh lime juice, and puree until smooth. Set aside.
• Season both sides of the salmon fillets with salt and pepper.
• Heat a medium, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and the butter. Once the oil is hot and the butter has melted, add the fillets, skin side down - do not move them once theyre down. Sear until the sides are cooked halfway up the sides. Then flip and sear the other side until the sides are fully cooked. Remove from heat.
• In two shallow bowls add about ½ cup of the coconut curry broth. Top with rice, and then a salmon fillet for each bowl. Sprinkle with lime zest and serve with a lime wedge on the side. Enjoy!