Salmon Appetizer with Red Curry Sauce
Ingredients
| 1 tbs lemon juice | ||
| 1 tbs lime juice | ||
| 1/2 tbs grated lime peel | ||
| 1/2 tsp ground turmeric | ||
| 1 tsp curry powder | ||
| 1/2 tsp ground ginger | ||
| 2 tbs apricot preserves | ||
| 2 tbs canola oil | ||
| 2 tsp sugar | ||
| 1 lb of wild salmon fillets, cut into 1 inch chunks | ||
| 1 tbs olive oil | ||
| Chopped basil leaves for garnish | ||
| 1 cup coconut milk | ||
| 1 tsp red curry paste | ||
| 2 tsp brown sugar | ||
| 1 tsp fish sauce | ||
| 1/4 tsp toasted sesame oil | ||
| 1 tbs fresh basil chopped |
- Combine all the ingredients for the marinade in a medium bowl.
- Add the salmon chunks to the marinade and marinate covered for 1 hour.
- To prepare the curry sauce, mix all ingredients in a sauce pan and keep warm over low heat.
- Heat olive oil in a saute pan over medium high heat. Add the salmon and sear on all sides. About 3 to 4 minutes. Drain on paper towels
- Serve the salmon on a platter with toothpicks and a bowl of the red curry sauce.
- Garnish with basil.
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