Panang Curry Salmon

Paul declared this to be one of his favorite was I have ever made salmon.  It is definitely on the higher end of the spicy scale for what I usually make, but it is oh so delicious and poaching the salmon in the panang curry is just wonderful.

Panang Curry Salmon

1 cup coconut cream (usually >25% fat content)
4 tablespoons Panang Curry paste (you can find pre-made pastes at your local Asian supermarket)
4 serving size salmon fillets
1 16 ounce can coconut milk (around 8% fat content), divided
1/2 cup water
1 tablespoon brown sugar
2-3 tsp fish sauce
1/2 large red chili, fresh and shredded, for garnish
2 kaffir lime leaves, finely shredded, for garnish

Bring the coconut cream to a boil in a wok or large saucepan over medium-low heat until oil appears on the surface.  Add curry paste and stir for 1 minute until it is incorporated into the coconut cream.

Add 1 cup of coconut milk. Stir until thoroughly blended and bubbling. Add salmon and continue cooking for 2-3 minutes.  Flip salmon and add remaining coconut milk and water, gently mix.

Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).  Sprinkle sugar over, mix in and adjust seasoning to taste.  Then add remaining coconut milk and bring to a boil. Add the brown sugar and fish sauce.

At the last moment, add the shredded red chili and kaffir lime leaves (if you have them) then remove from heat and serve with Thai Jasmine rice and freshly steamed vegetables.

Cinnamon Salmon

Cinnamon Salmon

12 ounces salmon fillets (about 2 fillets)

1/4 cup soy sauce

1 teaspoon lemon juice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon pepper

Preheat oven to 325 degrees.  Mix together soy sauce, lemon juice, and spices.  Place salmon in a shallow baking dish, and pour liquid mixture over the filets.  For more flavor, marinate for up to 1 hour or just bake immediately.  Bake about 25 minutes or until salmon is flaky.