For the marinade
1 tablespoon minced galangal or ginger
3 tablespoons ﬁsh sauce
3 tablespoons reduced sodium soy sauce
3 tablespoons light brown sugar
2 limes, zested (reserve the limes for serving)
For the salmon
6 4-ounce salmon ﬁllets (1 ½ pounds total)
1 cup Green Curry Paste (can be store bought)
1 tablespoon peanut oil or canola oil
½ cup coconut milk
½ cup low-sodium vegetable stock
1 tablespoon ﬁsh sauce
2 teaspoons light brown sugar
⅓ cup chopped fresh cilantro, mint, Thai or other basil (or a combination), for serving
2 cups cooked brown rice, for serving
1. In a small bowl, combine the galangal, 3 tablespoons of the ﬁsh sauce, soy sauce, sugar, and the zest of 2 limes (reserve the limes). Pat dry the salmon and place in a large sealable plastic bag or shallow bowl. Add the marinade and turn to coat the ﬁsh. Seal or cover and marinate for 2 to 3 hours in the refrigerator. Remove from the refrigerator 30 minutes before cooking.
2. Remove the salmon from the marinade and pat dry. Prepare a grill or grill pan to medium-high heat. Oil the salmon ﬁlets on both sides, then place on the grill skin-side down. Cook 3 to 4 minutes per side depending on desired level of doneness. Remove to a plate to rest.
3. Heat a small sauce pan over medium-high heat. Add enough oil to coat the bottom of the pan. Add the curry paste and cook, stirring often, until fragrant, about 90 seconds. Whisk in the coconut milk, stock, 2 tablespoons of ﬁsh sauce, and sugar; adjust the heat to a gentle simmer and cook about 5 minutes.
4. Spoon half the sauce onto a large platter or divide between 6 serving plates. Place the salmon on the sauce, then spoon the remaining sauce over the salmon. Season with lime juice and garnish with the chopped herbs. Serve with rice.
Assumed a 25% absorption of marinade in nutrition analysis
An Oldways recipe