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Grilled Salmon Recipe With Peach Curry and Coconut Cream

Ingredients

  1. Step 1
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Grilled Salmon Recipe With Peach Curry and Coconut Cream
Calories: 788 Carbohydrate: 39 g Protein: 33 g Fat: 59 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 6

TAGS

wheat/gluten-free web fourth of july summer Fruit Seafood Coconut Fish salmon grill/barbecue orange juice ginger backyard bbq peach father's day labor day memorial day Fish wheat/gluten-free web salmon fourth of july summer Seafood orange juice grill/barbecue ginger backyard bbq Coconut peach Fruit father's day labor day memorial day Fish wheat/gluten-free web salmon fourth of july summer Seafood orange juice grill/barbecue ginger backyard bbq Coconut peach Fruit father's day labor day memorial day Fish wheat/gluten-free web salmon fourth of july summer Seafood orange juice grill/barbecue ginger backyard bbq Coconut peach Fruit father's day labor day memorial day

Directions

  1. Step 1 In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
  2. Step 2 Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
  3. Step 3 In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
  4. Step 4 Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
  5. Step 5 Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
  6. Step 6 Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.