Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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Asian Rubbed Salmon

Seafood | February 28, 2017 | By

Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!

Asian Rubbed Salmon
 
Author:
Serves: 4
Ingredients
  • 1 teaspoon ground coriander
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon honey powder or teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons canola oil
  • Fresh thyme or cilantro for garnish
  • Lemon wedges for garnish
Instructions
  1. Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.
Notes
Honey powder can be found at specialty spice stores like Penzy's.

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Chicken with Chili Jam & Cashews

Main, Poultry | June 13, 2016 | By

Wow! Close your eyes when you eat this dish and you’ll swear you’re at a Thai restaurant! Chicken and cashews have never tasted better together, and yet it’s so easy for you to make in your own kitchen! This dish is bursting with authentic Thai flavors. Round it out with a side of Jasmine rice and a nice cold beer. Ahhhh!

Chicken with Chili Jam & Cashews
 
Author:
Serves: 4
Ingredients
  • 3 to 4 Thai chili peppers, seeded and chopped
  • 4 tablespoons canola or vegetable oil (divided)
  • 1 medium red bell pepper, seeded and chopped
  • 1 tablespoon fresh garlic, roughly chopped
  • 1 medium shallot, roughly chopped
  • 1 tablespoon dark brown sugar
  • 2 tablespoons Tamarind paste
  • 1 pound boneless, skinless chicken breasts, cubed
  • 6 green onions, sliced about 1-inch
  • 1 tablespoon fish sauce
  • ⅓ cup roasted unsalted cashews
  • ½ cup fresh Thai basil leaves, or regular basil leaves
Instructions
  1. To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
  2. Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
  3. Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
Notes
Tamarind paste can be found at select grocery stores like Whole Foods, and specialty Asian markets.

Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks