Red Curry Salmon with Edamame
Today’s simple but sensational recipe comes to us from Ashley Baqeuro
—author of The Quick and Dirty Cook blog.
Here’s how Ashley describes her approach and philosophy:“Because I’m often pressed for time I tend to cook in a rather quick and dirty manner. I create my own recipes and frequently amend recipes to make them quicker and easier to cook. This is a cooking blog for normal people… those that have busy lives and need fast, flexible recipes.”“The key to my food philosophy is moderation, moderation, moderation. I believe that you should try to eat a whole-real foods diet... like all other things, knowledge is key and knowing where your food comes from and how it is produced is no exception.”Red Curry Salmon with Edamame
This is a great Thai-inspired recipe that is full of flavor, healthy, and low-calorie.Cook time 25 minutesServes 22 (6 oz) wild salmon fillet portions1 garlic clove, crushed or 1 Tbsp organic garlic granules1 tsp grated fresh ginger or powdered organic ginger1 Tbsp Thai red curry paste*1 tsp brown sugar1 Tbsp Asian fish sauce*1 lime8 oz frozen edamameJasmine rice* (or any long grain white rice)Cook's parchment paper*Found at most large supermarkets. Substitute dark miso or any curry paste for the Thai red curry paste and vinegar for the fish sauce.
- Heat oven to 425 F, and start cooking the rice (follow package directions). Cut two pieces of parchment large enough to fold your fillets in.
- Mix the garlic, ginger, curry paste, sugar, and fish sauce. Place a fillet in the middle of each piece of parchment and spread the paste over the fish. Sprinkle with lime juice.
- Wrap the parchment (see this recipe for tips) and cook for about 10-15 minutes, depending on the thickness of the fillet. Be careful not to overcook.
- While the fish cooks, boil water and cook the edamame.
- Serve the fish with rice and edamame, garnished with lime slices and soy sauce for dipping the edamame.