I was trying out a new Thai restaurant with husbando recently, and although we ordered enough food to feed a small army, or even a large army for that matter, I suffered a serious case of food envy. A dish was delivered to the next table that looked like sesame crusted salmon of sorts, and it was oozing with red curry sauce. I considered ordering it right then and there but given how full I already was I decided I would simply have to make it for myself at home.
So here it is, my version of ‘food envy’ salmon. Made it last night and it was super tasty. Such a quick and easy dish too, about 15 minutes from start to finish.
1.5 tablespoons black sesame seeds (any asian food store should sell them, Japanese ones defiantly will)
kaffir lime leaf (if you have it, I didn’t last night but it would have given it a nice edge)
Preheat the grill to 200 degrees celcius. Lightly toast your sesame seeds together in a pan. Heat the coconut oil so it becomes a liquid. Lay the salmon on an oven tray lined with tinfoil. Using the coconut oil lightly baste your salmon. Sprinkle the seeds on top of this to cover it. Salt and pepper. If using salmon pieces/steaks (mine you will see were tail fillets), also coat the sides of the fish with the coconut oil and sesame seeds.
Put in the oven under the grill for 12 minutes. This gives you salmon cooked through, if you like it a little rarer, take it out sooner.
In the meantime, heat the red curry paste in a pan with the coconut cream until well combined and heated through. If you have a kaffir lime leaf throw it in while you are heating the sauce.
Remove the salmon from the foil (this usually leaves the skin behind, so grease the foil with coconut oil if you want to keep it) and pour over the curry sauce. I served this on a bed of sauteed green beans, but it would go nicely on asparagus, kale or other green vegetables too. I lightly salted the fish once on the plate which really brought out its flavor.