Preheat the oven to 400 degrees F, and place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetables and sauce.
For the sauce:
¼ cup Plain Yogurt
¼ cup Sour Cream
1 tsp Lemon juice
2 Tbsp Fresh Mint (chopped)
Whisk the yogurt, sour cream, lemon juice and fresh mint together in a small bowl. Set aside.
1 cup of cubed orange and yellow pepper
2 shallots, peeled and quartered
½ cup of small shiitake mushrooms (whole)
½ cup of green beans, halved
2 cloves of garlic, minced
1 Tbsp olive oil
salt and pepper to taste
½ lime Cashews
Chop the vegetables into bite-sized pieces and mince the garlic.
Place a tablespoon of oil in a large frying pan, set aside.
Place salmon in oven for 10-14 minutes (when white dots start to appear on the surface, it’s done).
Begin to stir-fry the vegetables over medium heat at the 5-minute mark. Add the garlic once the vegetables turn tender-crisp, so it won’t brown and turn bitter. Finish the vegetables with a squeeze of lime and salt and pepper to taste.
Once the salmon is done, slip a spatula between the skin and the flesh – making the skin stay behind on the parchment.
Place it on the dinner plate and pour a dollop of sauce over one side of the filet. Garnish with cashews and a sprig of mint. Arrange the vegetables around the salmon and serve.
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!