Salmon Appetizer with Red Curry Sauce


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.¬†




1 hr 10 min


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