This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Salmon with Curried Balsamic Orange Glaze
5 minutes to assemble
10 – 15 minutes to cook
Total Time: 20 minutes
10 – 15 minutes to cook
Total Time: 20 minutes
4 Servings
5 minutes to assemble
10 – 15 minutes to cook
Total Time: 20 minutes
10 – 15 minutes to cook
Total Time: 20 minutes
4 Servings
This simple recipe has a fancy restaurant flavor.
Ingredients
- 2 tablespoons canola oil
- 1 1/2 lbs salmon (sea bass or tilapia may be used)
- 2 teaspoons Red Curry Paste
- 1/4 cup chopped shallots
- 1/3 cup balsamic vinegar
- 1/3 cup orange juice
- 2 tablespoons brown sugar
Directions
- Season both sides of the fish with salt and fresh cracked pepper.
- In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, skin side down first, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
- Remove fish from pan to serving plate. Cover to keep warm.
- Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
- Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
- Pour the glaze over the fish and serve!
In This Recipe
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