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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Caril Vermelho Thai Com Salmao Selvagem Do Alasca

Thai Red Curry with Wild Alaska Salmon

Caril Vermelho Thai Com Salmao Selvagem Do Alasca

Thai Red Curry with Wild Alaska Salmon

Course Main Course
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

  • 16 x 175 - 200 g Wild Alaska Salmon fillets
  • 16 shallots sliced
  • 8 garlic cloves crushed
  • 4 x 400 ml can coconut milk
  • 1200 ml ½ pint vegetable stock or fish stock
  • 8 tablespoons Thai fish sauce nam pla or light soy sauce
  • 12 - 4 teaspoons Thai red curry paste
  • 8 teaspoons prepared “fresh” lemon grass
  • 4 teaspoon prepared “fresh” ginger
  • 4 tablespoon chopped fresh coriander
  • 12 tablespoon chopped fresh coriander
  • 4 red chilli deseeded and thinly sliced (optional)
  • 700 g fine or flat rice noodles
  • salt and freshly ground black pepper
  • fresh coriander sprigs to garnish

Instructions
 

  • Put all the ingredients, except for the salmon and noodles, into a wok or very large saucepan. Heat and simmer gently for 10 minutes
  • Put the noodles into the wok or saucepan and stir gently. Lay the salmon fillets on top and cook over a very low heat for about 10 minutes, covered with a lid or a piece of foil, so that the salmon steams gently
  • Check the seasoning, adding salt and pepper to taste. Ladle the broth into warmed serving bowls and garnish with sprigs of fresh coriander
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