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Salmon & Watercress With Almond Curry Sauce

I am trying to reinvent the 'Salmon with Peanut Sauce' that we had at a Thai restaurant a few months back. I made it with Almonds instead of peanuts and paired it with brown rice and stir fried snow peas on the side.

Prepare Salmon:
Salmon - 2 steaks of Alaskan wild caught sockeye salmon
Red chilly powder  - 1 tsp.
Turmeric powder - 1/4 tsp.
Sea Salt - 1/2 tsp.

Wash and cut salmon steaks into 1' X 2' steaks.  Mix the spices and apply on salmon, and keep aside till you prepare remaining ingredients.

For Almond Sauce:
Almonds: 15
Garlic cloves - 4
Fresh ginger root - 1 Tbs.
Coriander seeds - 1 Tbs.
Cumin seeds - 1 tsp.
Red chilly powder - 1 tsp.
Lemon Grass - 1/2 a stalk
Tamarind - 1 tsp.
Raw coconut palm sugar - 1/2 tsp.
Sea Salt - as per taste

Grind everything to a fine paste adding 1/2 cup of water.

For the curry:
Watercress - 1 small bunch
Coconut - 1/4 cup
Water - 1/2 cup
Pearl onion - 2
Coconut oil - 1 Tbs.

  • Wash and chop watercress coarsely.
  • Slice pearl onion very thin.
  • Grind the coconut and water to very fine for the coconut milk. (I use Vitamix, so don't really bother to strain the coconut milk)
  • Heat half of coconut oil on a griddle (cast iron griddle works very well) and place salmon steaks on for about 1 minute or so on each side till slightly browned. This will be cooked fully in the curry.
  • Meanwhile heat a pan and add remaining coconut oil and saute the pearl onion slices till slightly browned. Add the almond sauce and whisk well without burning the sauce. Add salmon steaks, coconut milk and simmer covered till salmon is cooked well - for about 5-10 minutes. Midway thru open the lid and lay the chopped watercress on top of the curry and continue cooking. This way watercress will not be overcooked.

For the stir fried snow peas: I used the same griddle were I roasted salmon and added the minced garlic and chopped almonds and chopped snow peas and did a quick stir fry. Just enough so that the snow peas are still crispy and crunchy.


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