Wild Salmon with Heirloom Tomato and Pineapple Curry
Summer is the most colorful time of the year. Farmer’s markets and CSA boxes are brimming with vibrant red, orange, yellow, and green tomatoes and bell peppers. Now is the perfect time to whip up a Thai red curry with fresh local ingredients and pair it with La Crema Monterey Chardonnay.
This seasonal dish can be dressed up for a dinner party with friends or relatives, or dressed down as a weeknight meal after a busy day at work.
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Choose a variety of bell peppers and tomatoes in contrasting colors, taking care to use the same amount of bell peppers and tomatoes.
Serve it family-style with the curry sauce on the side.
The nuttiness of the wild rice provides an earthy counterpoint to the acidity of the tomatoes and pineapple.
Wild Salmon with Heirloom Tomato and Pineapple Curry
Author: Eden Hensley
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 3 cups, Wild rice, prepared according to package directions
- 2 (1-pound each) salmon fillet, bones removed
- Garlic salt and freshly ground pepper, to taste
- 2 Tablespoons vegetable oil
- 2 teaspoons Red curry paste
- 13.5 ounces (1 can) Coconut milk
- 4 Tablespoons Fish sauce
- 8 ounces (1 can) Pineapple crushed in juice, drained
- 1 medium Green bell pepper, sliced
- 1 medium Red, orange, or yellow bell pepper, sliced
- 4 to 5 Heirloom tomatoes, sliced
- 2 limes, cut into wedges
Instructions
- Prepare your wild rice according to package directions in a rice cooker and keep warm.
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly oil two large sheets of heavy-duty aluminum foil.
- Place one fillet on each sheet of foil, skin side down. Season with garlic salt and pepper. Wrap well in the foil and place on baking sheet. Repeat with the second fillet.
- Bake until the salmon looks barely opaque when pierced in the thickest part (unwrap the salmon to check this, being careful to avoid the escaping steam), 30 to 40 minutes.
- Meanwhile, in a sauce pan over medium heat, whisk vegetable oil, red curry paste, and coconut milk together and bring to a boil. Avoid letting the coconut milk boil over as the sauce will curdle.
- Add fish sauce, pineapple, bell peppers, and tomatoes and bring to a boil again. Remove from heat.
- Arrange wild rice in a single layer on a serving platter.
- To serve, transfer the salmon fillets onto the serving platter filled with wild rice, and top with some of the vegetables from the curry. Serve with a bowl of curry on the side.
- Cut the fish into 6 individual portions, place on top of a cup of rice, and ladle of curry and vegetables drizzled over the top. Place lime wedges around the edge of the platter.
Bounty from the Farmer’s Market and Thai sauces pairs with La Crema Monterey Chardonnay for a mid-week treat.
Heading out to the beach or local park? Bring this dish along as a chilled salad. Simply flake salmon into wild rice, toss with a cup of the curry, and refrigerate. Reserve the rest of the curry in an air-tight container.
When ready to leave put the salad, the reserved curry, and a bottle or two of La Crema Monterey Chardonnay in your picnic basket. At your destination, slowly combine the rest of the curry sauce with the salmon and rice until the rice is just coated, toss, and serve.
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