I know it’s sounding a bit ridiculous right now. What’s this… “Salmon trapped in sea of Green Curry”? What a mouthful. It’s basically just Salmon Wrapped in Spring Green Leaves, Baked in Whole-Grain Mustard & Thai Green Curry Sauce. And I think that’s a longer and even more annoying name so I’m going to stick to the wonky name I gave it.
Anyway this is one of my creative pursuits again. It might not appeal to the masses but I’m pretty sure this fusion dish with a Thai twist will gain some support from people who can’t stand the fishy odour in their fish. I’m a classic example – I love fish that’s fresh and prepared well, so bring on the sashimi, the fish and chips… But some fish are just too fishy for my liking. People like me would appreciate that the fragrance and richness of the Thai green curry masks fishiness absolutely well.
Ingredients for “Salmon trapped in sea of Green Curry”: Serves 2
“Salmon trapped in sea of Green Curry”
2 Salmon Fillets
6 large Spring Green Leaves, cleaned and destalked
1 tablespoon Wholegrain Mustard
5 tablespoons Thai Green Curry Paste
2 tablespoons Honey
Step-By-Step: “Salmon trapped in sea of Green Curry”
Step 1: Washing, Destalking & Blanching the Greens
Wash the waxy Spring Green leaves – We opt for a tougher leafy vegetable because we want something that can hold the salmon in place without turning too soft. (so no cabbage or lettuce)
Place in boiling water for 2 minutes, then soak in ice-cold water for another 5. This process is called blanching – It sets the colour of the Spring Greens without turning it too soft. Remember, it has to go inside the oven for a while later!
Step 2: Marinate salmon fillets
First a dollop of wholegrain mustard. Don’t worry about it being pungent – Wholegrain mustard is mild in flavour and does not have the acidic bitter after taste French Dijon mustard has!
Then smother with Thai green curry paste. Marinate for 15 minutes.
Step 3: Wrap & Bake
Pre-heat oven to Gas Mark 4.
I like to wrap it into a little pillow of sorts…
Always put the wrapped parcel with the opening facing downwards. You don’t want it to flare out halfway!
Remember to line your baking tray with aluminium foil because some moisture will seep out from both the salmon and greens in the process of baking. Alternatively, use a deep casserole dish!
And some honey to coat the greens – Spring Greens are inherently bitter, offset it with a healthy dash of honey.
Wrap another layer of foil over it and poke a couple of holes. Why another layer of foil? This is salmon and it’s delicate – Overcooking it will toughen the flesh, not tasty. So the foil prevents overcooking. The holes are there because we’d still need some moisture to evaporate, or it’d turn into a watery stew inside.
Bake for 20 minutes.
After baking… Lovely, ain’t it!
Let’s see what’s inside the pillow… Okay, salmon.
Slather with more green curry if you’re really into it. Done!
Note: Even though mustard and thick curry pastes are both good for masking fishiness, it’s always best to select fresh fish – I can’t emphasize this enough because stale fish are better off dead! (Oh they’re already dead) I mean, they’re better off not eaten. Know your fresh salmon. The flesh should be intact and firm to the touch, not too mushy or soft. Colour is of course a good indicator – Watch out for browning or orange-tinted salmon. They’re probably a gone case!
Posted by #phangchewfat