Sesame Crusted Salmon with Green Curry
Servings 4
Ingredients
Sesame crusted salmon
- 1 pound salmon
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon Chinese hot mustard
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon unsweetened coconut flakes
Green curry sauce
- 2 tablespoons olive oil
- 3 shallots minced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 Thai chile minced (optional)
- 1 stalk lemongrass bruised
- 1 tablespoon Thai green curry paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- ΒΌ teaspoon ground turmeric
- 1 cup full fat coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons lime juice
- fresh basil for garnish
- lime wedges for serving
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Prepare salmon. Season fish with salt and pepper. Combine honey, lime juice, olive oil, and Chinese hot mustard in a small bowl. Pour marinade over the salmon and let sit for 10 minutes.
- Combine white and black sesame seeds with coconut flakes. Sprinkle mixture on top of the salmon. Lay salmon on prepared baking sheet and bake for 12-14 minutes or until the fish flakes easily.
- Meanwhile, make green curry sauce. Heat 2 tablespoons oil in a large saute pan over medium heat. Add shallots, garlic, ginger, Thai chile if using, and lemongrass. Saute the aromatics until softened, about 2 minutes. Add green curry paste, cumin, coriander, and turmeric, stirring to combine. Saute for 1 more minute.
- Add coconut milk and bring to a simmer. Reduce heat to low and continue to simmer for 5 minutes. Season sauce with brown sugar, fish sauce, and lime juice and simmer for 1 more minute.
- Ladle green curry sauce on the bottom on a serving plate. Lay salmon on top and garnish with fresh basil. Serve with lime wedges on the side.
Notes
You can cook the green curry sauce up to 1 day in advance. Heat the sauce in a saucepan over medium heat until warm and serve with the salmon.