Microwave Red Curry Poached Salmon
Ingredients
- 2 tablespoons vegetable oil
- 1 shallot shallot
- 2 tablespoons cilantro leaves
- 1 jalapeño pepper jalapeño pepper
- 1 lemongrass lemongrass
- 1 1-inch) piece fresh ginger
- 14 ounce coconut milk
- 1 tablespoon red curry paste
- 2 teaspoons light brown sugar
- 3/4 teaspoon kosher salt
- 1 tablespoon lime juice
- 44 ounce salmon filets
- Cooked rice Cooked rice Cooked rice
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Instructions
- Process the oil, shallots, cilantro, jalapeño, lemongrass, and ginger in a mini food processor until very finely chopped, about 30 seconds, stopping to scrape down sides as needed.,Don’t have a mini food processor? Very finely chop the shallots, cilantro, jalapeño, lemongrass, and ginger, and then stir in the oil. (You can do this directly in the pie plate—more on that below.),Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Spoon the mixture into a 9 1/2-inch microwave-safe glass pie plate. Microwave, uncovered, on high until it sizzles and is fragrant, 3 to 4 minutes.,Simply Recipes / Tara Omidvar
- Stir in the coconut milk, curry paste, brown sugar, and 1/2 teaspoon salt until combined. Microwave, uncovered, on high until the coconut milk mixture is simmering and the flavors meld, 3 to 4 minutes.,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
- Stir in the lime juice and place the salmon filets, evenly spaced apart, in coconut milk mixture. Sprinkle the remaining 1/4 teaspoon salt on the salmon. Cover tightly with plastic wrap and microwave on medium (50% power) until the salmon is cooked to your desired degree of doneness, about 6 minutes.,We developed and tested the recipe in a 1,000 and 1,250-watt microwave. You may need to cook the salmon for longer, in 1-minute intervals, depending on the power of your microwave and how you like your salmon cooked.,Garnish with cilantro and serve scooped over cooked rice.,Did you love the recipe? Leave us a comment below!,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar,Simply Recipes / Tara Omidvar
Source
Original recipe: View Original