Roasted Salmon with Spicy Thai Coconut Red Curry Sauce
Yup, we’re here again. That time where we look at our calendars and think, “is it REALLY almost Rosh Hashanah? Where did this YEAR go?!” That’s what we’re all thinking, especially with the last year and a half in a total time warp.
Well, for this year’s Rosh Hashanah menu, I’ll be making Roasted Salmon with Spicy Thai Coconut Red Curry Sauce.
Not So Tradish
Wait, what? Thai Coconut Red Curry Sauce…for a the Jewish New Year?!
Okay, hear me out.
What are we all eating on Rosh Hashanah? Well, if my mom is reading this, then she’ll remember when I was 4 years old and I would reply, “Tzicken”! LOL Yup, that was back when I ate chicken!
But in reality, we’re devouring apples, honey, pomegranate, maybe some starfruit or dragonfruit – all the new fruits we can get our hands on. We’re consuming a lot of fruit and its sweet accompaniments. So, I made this Baked Salmon with Spicy Thai Coconut Red Curry Sauce dish to counter all of the honey and sweetness in our palates in our upcoming yom tov meals. And since honey and chilies pair so well together, it felt like a match made in heaven.
It’s okay to lick your bowl
I first created this recipe several months ago just out of a craving of something spicy, with my red curry powder from The Spice House and creamy coconut milk. Plus adding in some salmon for protein and tomatoes and green beans makes this a complete dish.
What developed that day was a sauce that was truly irresistible and fulfilled every craving. For real. Ask my husband. He’ll tell you that he’s seen me lick my bowl clean. The sauce is so versatile, you can make it to go on just about everything – it would be delish with some roasted or grilled veggies! And I served it with some fish patties for a Shabbat appetizer that were a bit hit! I’ve even dipped tortilla chips in it (it’s no joke how much I love it). My sister-in-law’s mother immediately asked me how I made this, after I shared a “preview” in our family WhatsApp group. And like usual I just made up the recipe, so I needed to finally write something down. This is for you, Levana!!
So I finally wrote down the recipe, albeit with a few tweaks because I KNOW I’m making this again and again and again. Because it’s THAT good. It’s so warm and satisfying. Perfectly spicy, creamy and tangy from the lemongrass and a perfect dish to make on a cool autumn night.
Though it may not be your traditional Rosh Hashanah appetizer, I say “why not”? Why not “spice” (with Thai chilies?) things up and add some flavorful traditions to your yom tov seder meals. Who says you can’t have delicious food at any holiday meal?
Wishing you all a Shana Tova! Here’s to a happy and healthy New Year!
- 2-3 Garlic cloves, diced
- 1-2 Thai Chiles, finely diced I like things HOT, so sometimes I use 3-4 chilies, because I'm crazy. Feel free to remove as many of the seeds as possible to reduce the heat
- 1 tsp Red Curry Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 15 oz. can Coconut Milk (full fat, NOT the light version)
- 1/2 Stalk of lemongrass, finely diced (or zest and juice of half a lemon) Remove the outer tough layers, take a chef's knife and pound the lemongrass to release the oils and finely dice the mid-section of the stalk. Feel free to use fresh lemon juice & zest instead
- 1/2 tsp Tomato Paste I don't measure, I just do 1 big squeeze (from the tube), much easier than using a can
- 2 4 oz. Salmon fillets Season with salt and pepper
- 1 tsp. Extra Virgin Olive Oil
Pre-heat oven to 425F for the salmon. Meanwhile, start making the sauce
In a large, deep skillet, add 1 tsp. of extra virgin olive oil and add the garlic, red curry powder, diced chilies and diced lemongrass (if using)
Cook for about 1 minute on medium heat - be careful not to burn the garlic
Add the canned coconut milk and tomato paste and whisk until smooth
Season with salt and pepper and adjust as needed
If you're not using lemongrass, add in the lemon juice here
Add your cherry tomatoes and green beans (if using)
Meanwhile, add salt and pepper to the salmon filets and bake the salmon at 425F for 10 minutes
Cook on medium heat for about 5-6 minutes until the sauce has thickened
Add your salmon to a big plate or bowl and top with the sauce, garnish with chopped cilantro or green onion and a squeeze of lemon!