Wild Thai Baked Salmon

 

 

Time to Prepare: About 25 minutes

Ingredients 

For the salmon:

2 Pieces of Wild Salmon Fillet (Spring or Sockeye), approx 6 oz ea.
2 Tbsp Honey
1-2 Tbsp Red Thai Curry Paste

olive oil

For the sauce:
¼ cup Plain Yogurt
¼ cup Sour Cream
1 tsp Lemon juice
2 Tbsp Fresh Mint (chopped)
1 cup of cubed orange and yellow pepper

For the stir-fry:
½ cup of small shiitake mushrooms (whole)
2 shallots, peeled and quartered
½ cup of green beans, halved
2 cloves of garlic, minced
1 Tbsp olive oil
salt and pepper to taste
½ lime Cashews

Preparation

WARNING: Some Thai curry paste is very hot so, as the saying goes, taste before you baste.In a small bowl, mix the honey and Thai curry paste. Lightly oil the fillets and then brush on a light coating of the curry mixture.

Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetables and sauce. Preheat the oven to 400 degrees F.
Whisk the yogurt, sour cream, lemon juice and fresh mint together in a small bowl. Set aside. (I know, it’s a lot of setting aside, but we’re almost there.)Chop the vegetables into bite-sized pieces and mince the garlic. This medley of vegetables looks its best if you can get very small shiitake mushrooms and leave them whole. Put about a tablespoonful of oil in a large frying pan and set aside.
Pop the salmon in the oven for 10-14 minutes, depending on size. (When white dots start to appear on the surface, it’s done.)
Begin your stir-fry at about the 5-minute mark. Add the garlic to the stir-fry just as the vegetables turn tender-crisp, so it won’t brown and turn bitter. Finish the vegetables with a squeeze of lime and salt and pepper to taste.
When the salmon is done, slip a spatula between the skin and the flesh—that way, the skin stays behind on the parchment. Place it on the dinner plate and pour an artistic dollop of sauce over one side of the fillet. You can garnish with cashews and a sprig of mint. Arrange the vegetables around the salmon and serve!

Source:http://wildsalmonrecipes.com/wild-and-simple-thai-baked-salmon/