Dive into a world of exotic flavours with this Roasted Salmon and Green Thai Style Curry with Tenderstem Broccoli, Bok Choy and Crispy Shallots recipe. This dish is a delightful fusion of classic and contemporary flavours, promising a dining experience that is both comforting and exciting.
The salmon is seasoned simply, allowing its natural, delicate flavour to shine through and cooked until its exterior is crisp and its interior tender and flaky. Each bite of the salmon is a burst of oceanic goodness, transporting you straight to a seaside bistro.
Adding a touch of indulgence to the salmon is the homemade green Thai curry sauce. The sauce is a beautiful blend of creamy coconut milk, fragrant Thai herbs, and a hint of spice, adding a delightful kick that enhances the flavour of the salmon.
Accompanying the salmon and curry are vibrant tenderstem broccoli and bok choy, lightly sautéed to retain their crunch. They add a refreshing contrast to the rich salmon and curry, their bright flavour cutting through the richness of the meal.
The crispy shallots add a delightful crunch and a sweet, caramelised note that ties all the flavours together.
This Roasted Salmon and Green Thai Style Curry with Tenderstem Broccoli, Bok Choy and Crispy Shallots recipe is a testament to the beauty of fusion cuisine. Whether you’re cooking for a special occasion or a gourmet dinner at home, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, such as a zester, saucepan, baking tray, baking paper, saucepan and kitchen paper.
Roasted Salmon and Green Thai Style Curry with Tenderstem Broccoli, Bok Choy and Crispy Shallots
- 80g Tenderstem Broccoli
- 1 Echalion Shallot
- 150g Jasmine Rice
- 90g Thai Green Curry Paste
- 1 Pak Choi
- 2 Salmon Fillets with Skin
- 200ml Coconut Milk
- 300ml Water for the Rice
- ½ tsp Sugar
- 100ml Water for the Sauce
Step 1: Prepare Your Ingredients
Set your oven to warm up at 180°C. Chop the Tenderstem into three equal parts across the width. Clean and thinly slice the bok choy. Peel the shallot, keep it whole, and cut into thin rings. Grate the lime for zest and then cut it in half.
Step 2: Start the Rice
In a medium-sized saucepan with a lid, add the required amount of cold water for the rice. Mix in the rice and 1/4 tsp of salt, then cover the saucepan and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to the lowest setting. Let it simmer for 10 minutes, then take it off the heat but keep it covered. Let it sit for another 10 minutes or until you’re ready to serve. The rice will continue to cook in the steam.
Step 3: Bake the Salmon
Five minutes into the rice cooking time, line a baking tray with parchment paper. Place the salmon on the tray, skin side down. Sprinkle some oil, salt, and pepper on top. Bake it in the middle of the oven for 12-15 minutes. IMPORTANT: Remember to wash your hands after touching raw fish. The salmon is done when it’s no longer translucent in the centre.
Step 4: Sauté the Shallot
In the meantime, heat up 1cm of oil in a large saucepan over medium-high heat. When the oil is hot, add the shallot rings and sauté, stirring gently, for 3-4 minutes until they turn golden brown. Be cautious – the oil will be hot. Use a slotted spoon to transfer the cooked shallots to a plate lined with paper towels, season with salt, and let them crisp up. Keep 1 tbsp of the oil in the saucepan and dispose of the rest.
Step 5: Time for the Curry
Place the saucepan with the shallot oil back on medium-high heat. Stir in the green Thai style paste and cook until it releases its aroma, about 1 minute. Pour in the coconut milk, sugar, and the required amount of water for the sauce, then season with salt and pepper. Add the broccoli and let it cook for 3 minutes, then add the bok choy. Mix well and cook for an additional 2 minutes until both vegetables are tender and the bok choy starts to wilt. Squeeze in the juice from half of the lime, taste, and adjust the seasoning if necessary.
Step 6: Finish and Serve
Mix the lime zest into the rice using a fork. Cut the remaining lime into wedges. Arrange the rice on one side of a bowl, spoon the curry next to it, and place the salmon on top. Sprinkle the crispy shallot rings over the dish and serve with the lime wedges on the side for squeezing over. Bon appétit!