RECIPE

Lemon-Coconut Salmon Curry with Glazed Bacon

Name: Lemon-Coconut Salmon Curry with Glazed Bacon
Cook time: 1 h
Yield: 4

Recipe Created For

3.5 L Braiser

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Bacon and Salmon

8 thick bacon slices
1 ½ lb (675 g) fresh salmon without skin, cut into 4 pieces
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fresh ginger, finely grated
1 tsp (5 ml) Thai red curry paste
1 tsp (5 ml) fresh lemongrass, very finely chopped
2 tbsp (30 ml) olive oil

Curry

3 garlic cloves, finely chopped
1 red bird’s eye chili pepper, finely chopped
1 tbsp (15 ml) fresh ginger, finely chopped
1 tbsp (15 ml) fresh lemongrass, very finely chopped
1 Vidalia onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 tbsp (15 ml) Thai red curry paste
2 cups (500 ml) coconut milk
2 cups (500 ml) chicken or vegetable stock
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) fish sauce
1 lime, zest and juice

Garnishes

Cilantro or Thai basil leaves, coarsely chopped, to taste
Green onions, thinly sliced on an angle, to taste
Lime wedges
Cooked jasmine rice

EQUIPMENT

INGREDIENTS

Bacon and Salmon

8 thick bacon slices
1 ½ lb (675 g) fresh salmon without skin, cut into 4 pieces
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fresh ginger, finely grated
1 tsp (5 ml) Thai red curry paste
1 tsp (5 ml) fresh lemongrass, very finely chopped
2 tbsp (30 ml) olive oil

Curry

3 garlic cloves, finely chopped
1 red bird’s eye chili pepper, finely chopped
1 tbsp (15 ml) fresh ginger, finely chopped
1 tbsp (15 ml) fresh lemongrass, very finely chopped
1 Vidalia onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 tbsp (15 ml) Thai red curry paste
2 cups (500 ml) coconut milk
2 cups (500 ml) chicken or vegetable stock
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) fish sauce
1 lime, zest and juice

Garnishes

Cilantro or Thai basil leaves, coarsely chopped, to taste
Green onions, thinly sliced on an angle, to taste
Lime wedges
Cooked jasmine rice

EQUIPMENT

INSTRUCTIONS

Bacon and Salmon

Preheat the oven to 400°F (200°C). Line a Large Sheet Pan with foil.

On the Sheet Pan, lay out the bacon slices, without letting them touch. Place the salmon on a plate.

In a small bowl, combine the maple syrup, fish sauce, soy sauce and ginger. Using a Revolution® Basting Brush, coat the bacon with half of the maple mixture. Add the lemongrass and curry paste to the remaining maple mixture and use to coat the salmon. Season the salmon with salt and pepper.

Cook the bacon in the oven for 20 minutes or until crispy, turning the slices over halfway through. Set aside to cool. Coarsely crumble.

Meanwhile, in a 3.5 L Braiser over medium heat, warm the oil. Add the salmon and sear for 2 minutes on one side. Using a Revolution® Slotted Turner, carefully flip the fish over and continue to cook for 1 to 2 minutes, or until browned but not yet cooked through. Set the fish aside on a clean plate.

Curry

Add the garlic, chili pepper, ginger and lemongrass to the Braiser. Cook over medium heat, stirring, for 1 minute. Add the onion and cook, stirring often, for 5 minutes. Add the bell peppers and curry paste. Cook, stirring, for 1 minute. Add the coconut milk, stock, maple syrup, fish sauce, lime zest and juice. Season with salt and pepper. Bring to a gentle simmer and cook for 10 minutes.

Carefully lower the salmon into the coconut broth and simmer gently until cooked through, about 5 minutes. Remove the curry from the heat and sprinkle with the crumbled bacon, fresh herbs and green onions. Serve with lime wedges and cooked jasmine rice.