Crispy Skin Curry Salmon Filets

with coconut jasmine rice, cilantro oil & lime air

Curry Salmon:

2 Salmon Filets

¼ C. Canola Oil + 1 Tbsp. Extra

1 Tbsp. Soy Sauce

½ Tbsp. Curry Powder (I use hot powder, depends on preference)

1 ½ Tsp. Lemon Juice

1 Tsp. Garlic

½ Tsp. Cumin

½ Tsp. Ginger

½ Tsp. Lemongrass Powder

Place all ingredients in large zip lock bag. Gently shake to combine ingredients and coat salmon filets with marinade. Place in refrigerator for a least one hour, up to overnight.

Place 1 Tbsp. Canola oil in large skillet. Heat to medium high. Place salmon filets in hot oil, skin side down. Let cook for about 4-5 minutes, until skin begins to brown, and reduce heat to medium low. Cook for another two minutes before flipping. Depending on thickness, cook filets for another 4-5 minutes. Serve over jasmine rice.

Coconut Jasmine Rice

½ C. Jasmine Rice

¾ C. Water

½ C. Coconut Milk

1 Tbsp. Coconut Oil

Salt, to taste

Place all ingredients in small saucepan and bring to a boil. Reduce heat to low. Cover and let simmer for 40 minutes. If needed, add 1 tbsp. more of coconut milk and fluff before serving.

Cilantro Oil

1 C. Fresh Cilantro

1 Tbsp. Olive Oil

1 Tbsp. Water

Salt, to taste

Bring a small pot of water to a boil. Add the cilantro and blanch for 15 seconds. Remove from water and place in a bowl of ice water.  Pat dry with paper towel. Roughly chop and place in blender. Add the oil, water and salt and process until smooth. Strain through a fine mesh strainer. Refrigerate until needed, up to two weeks. Bring to room temperature before using.