Wild Thai Baked Salmon

  • Duration:
  • Intended for: 2
  • Difficulty level: Easy
  • Prepares in: 5 steps
  • Comments: 0
  • Ingredients: 16
Published 1 recipe

After obtaining his Interdisciplinary Studies degree from Carleton University in Ottawa, Ontario, Gavin returned home to Vancouver to pursue his passion - creating the ultimate…

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  • Wild salmon fillet (Spring or Sockeye)2 6 oz
  • Honey2 tbsp
  • Red Thai curry paste1-2 tbsp
  • Olive oil2 tbsp
  • Plain yogurt1/4 cup
  • Sour cream1/4 cup
  • Lemon juice 1 tsp
  • Fresh mint (chopped)2 tbsp
  • Orange and yellow pepper (cubed)1 cup
  • Small shiitake mushrooms (whole)1/2 cup
  • Shallots, peeled and quartered2
  • Green beans, halved1/2 cup
  • Garlic cloves, minced2
  • Salt and Pepper To taste
  • Lime juice1/2 tbsp
  • Cashews (for garnish)1/4 cup
5 Steps to complete

1. Preparation

2. Make the sauce

3. Prepare stirfry

4. Bake the salmon and stir-fry the vegetables

5. Almost done!

Recipe Description

A simple baked salmon recipe with some Thai kick for your taste buds!

The combination of Thai red curry paste, golden honey and baked salmon from the wild Pacific makes for a dish that’s surprising, distinctive and, as we’ve discovered, a little addictive. Perfect for a romantic evening or dinner with friends.

This recipe  was passed on to us by our friend Chef Gavin Craig, formerly of Bishop’s Restaurant in Vancouver, BC. (For any Vancouverites in the audience, you can check out what Gavin is currently up to here.)

Did you know that a recent study found that wild salmon contained as much as three times more Vitamin A and eight times more Vitamin D than farmed salmon? Click here to lean more!

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