Salmon Steak with Green Curry Sauce and Glazed Vegetables 

Written By Hazel Marie

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

The dish in the image is a beautifully plated Salmon Steak with Green Curry Sauce and Glazed Vegetables — a fusion of Thai flavors with fine-dining presentation.

Prep Time:

30 minutes

Cook Time:

20 minutes

Servings:

1 

Ingredients :

  • Steaks 

  • 1 Piece. Salmon, steak cut. 

  • Salt and Ground Pepper, to taste 

  • 2 Tbsp. Vegetable Oil 

  • Sauce 

  • 2 Tbsp. Green Curry Paste 

  • ½ Cup. Coconut Cream 

  • ¼ Cup. Basil Leaves 

  • 2 Piece. Kaffir Lime 

  • 1 Tbsp. Vegetable Oil 

  • Salt and Sugar. To taste 

  • ¼ Cup. Water, used only when the sauce is thick 

  • Side Dish 

  • ½ Cup. Eggplant or Zucchini, Cut into piece 

  • ¼ Cup. Shimeji Mushroom 

  • ½ Cup. Potato, blanch into cooked 

  • 2 Tbsp, Vegetable Oil 

  • Salt and Ground Pepper, to taste 

Directions:

1. Prepare the salmon: 

Brush the salmon with vegetable oil and season both sides with salt and pepper. 

2. Grill the salmon: 

Heat a pan over high heat. Add a little oil, then place the salmon skin-side down. Grill until the skin is crispy, then flip and cook the other side until done. Set aside. 

3. Start the curry sauce: 

Heat oil in a pan over medium heat. Add green curry paste and stir until fragrant, for about 1 minute. 

4. Add liquid to the sauce: 

Pour in the coconut cream. Bring to a boil, then reduce to low heat. 

5. Season the sauce: 

Add fish sauce and palm sugar. Stir well. Add basil leaves and kaffir lime leaves. 

6. Finish the sauce: 

Let the sauce simmer and reduce slightly. Once thickened, remove the basil and kaffir lime leaves. Set the sauce aside. 

7. Sauté the eggplant or zucchini: 

Season the diced eggplant or zucchini with salt and pepper. Heat oil in a pan over high heat and sauté until golden and tender. Set aside. 

8. Brown the potato slices: 

Grill or pan-sear the cooked potato slices until browned on both sides. Set aside. 

9. Cook the mushrooms: 

Grill or sauté the shimeji mushrooms until they are cooked through and lightly browned. 

10. Assemble and serve: 

Place the grilled salmon on a plate. Spoon the green curry sauce over or beside the salmon. Arrange the vegetables around it. Serve hot. 

 

Recipe Author:

Isara Luangsangroong 

Hazel Marie
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