Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Making salmon, once a week, with the goal of not repeating myself, helped me find this yummy recipe from A
Baked Salmon with Thai Curry Sauce
2-4 salmon steaks (or substitute salmon fillets), portioning 1 per person
RED CURRY SAUCE for Salmon: Adapted
1/4 cup shallots diced
a small piece of ginger (1/4 of an inch), sliced
1/4 teaspoon cayenne pepper
1 cup coconut milk
1 tablespoon soy sauce
1/4 tsp. ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon brown sugar
1 Tbsp. freshly-squeezed lime juice
Place all ingredients for "Red Curry Sauce for Salmon" in a food processor or chopper (if using a mini chopper, just add as much coconut milk as you can, adding the rest later). ( I simply mixed it all together and that was absolutely fine.)
Pour about 1/4 of the sauce into the bottom of a covered casserole-type dish for baking. Now add the salmon steaks, turning them over several times to cover. Pour a little more sauce over each steak.
Cover the casserole dish with a lid or foil and bake at 375 degrees for 20 to 30 minutes, depending on the thickness of your steaks (fillets may only require 15 minutes). Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.