14 May Coconut Curry Salmon
Our newly crafted Durant Thai Basil Lemongrass Fused Olive Oil is the perfect compliment to this Thai inspired Wild Salmon and Green Coconut Curry dish that is incredibly easy to make in your home kitchen with a few ingredients that can be found on most grocery store shelves! Paired with aromatic jasmine rice, simply dressed Spring vegetables and a chilled bottle of Durant Sauvignon Blanc and your Thai takeout cravings can now be easily recreated at home!
Recipe courtesy of Durant Culinary Directors,
Eric Bartle and Sara Kundelius
Heat a large saucepan over medium heat and add the Durant Thai Basil Lemongrass olive oil, minced shallot and garlic and gently sauté for approximately 30 seconds to soften (do not brown).
Add the rice and lemongrass and gently saute for another 30 seconds to get all the rice grains coated with the olive oil.
Add the water and turn the heat up to medium high and bring to a boil, then cover the pan with a tight fitting lid, lower heat to medium low and cook until done (approx. 30 minutes).
Keep hot until ready to plate!
Heat a small saucepan over medium heat and add the Durant Thai Basil Lemongrass olive oil and green curry paste and gently sauté for 30 seconds until quite aromatic, then add the coconut milk, sugar and lime juice.
Gently stir and warm all the ingredients together and hold hot until plating.
Gently toss the ingredients to lightly dress.
Keep chilled until ready to plate.
Heat a large sauté pan over medium high heat.
Gently brush the Durant Thai Basil Lemongrass olive oil over the salmon fillets and season to taste with Durant Black Garlic Salt.
Gently sear the salmon until preferred doneness is achieved.
Arrange four shallow bowls and evenly divide the warm jasmine rice, dressed Spring vegetables, pan-seared salmon and coconut green curry.
Finish the dishes with a final drizzle of the Durant Thai Basil Lemongrass olive oil and freshly torn Thai basil leaves.
Enjoy with a glass of Durant Sauvignon Blanc!
Ingredients
Directions
Heat a large saucepan over medium heat and add the Durant Thai Basil Lemongrass olive oil, minced shallot and garlic and gently sauté for approximately 30 seconds to soften (do not brown).
Add the rice and lemongrass and gently saute for another 30 seconds to get all the rice grains coated with the olive oil.
Add the water and turn the heat up to medium high and bring to a boil, then cover the pan with a tight fitting lid, lower heat to medium low and cook until done (approx. 30 minutes).
Keep hot until ready to plate!
Heat a small saucepan over medium heat and add the Durant Thai Basil Lemongrass olive oil and green curry paste and gently sauté for 30 seconds until quite aromatic, then add the coconut milk, sugar and lime juice.
Gently stir and warm all the ingredients together and hold hot until plating.
Gently toss the ingredients to lightly dress.
Keep chilled until ready to plate.
Heat a large sauté pan over medium high heat.
Gently brush the Durant Thai Basil Lemongrass olive oil over the salmon fillets and season to taste with Durant Black Garlic Salt.
Gently sear the salmon until preferred doneness is achieved.
Arrange four shallow bowls and evenly divide the warm jasmine rice, dressed Spring vegetables, pan-seared salmon and coconut green curry.
Finish the dishes with a final drizzle of the Durant Thai Basil Lemongrass olive oil and freshly torn Thai basil leaves.
Enjoy with a glass of Durant Sauvignon Blanc!