Curried Salmon Mousse

Name: Curried Salmon Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters coconut milk; 59 milliliters cream cheese; 118 milliliters dry white wine; 8 servings Fresh chives, chopped; 1 Tbsp chopped garlic; 1 Tbsp chopped ginger; 59 milliliters lime juice; 454 grams rinsed wild sockeye salmon fillet; 2 teaspoons salt, divided; 237 milliliters chopped shallots; 2 teaspoons sugar; 1 teaspoons Thai red curry paste; 1 Tbsp vegetable oil

If $1.73 per serving falls in your budget, Curried Salmon Mousse might be an amazing gluten free and pescatarian recipe to try. One portion of this dish contains approximately 12g of protein, 10g of fat, and a total of 159 calories. This recipe serves 8. A mixture of thai curry paste, cream cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque.

Ingredients you will need

Water

Fish

Salt

Wine

Equipment you will use

Frying Pan

Drain, cool, skin, and flake.

Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice.

Ingredients you will need

Coconut Milk

Cream Cheese

Curry Paste

Lime Juice

Shallot

Garlic

Ginger

Salmon

Sugar

Salt

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

Serve chilled, topped with chives.

Ingredients you will need

Chives

Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.

Ingredients you will need

Grenache

Apricot

Orange

Lemon

Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.

Ingredients you will need

Asian Pear

Grenache

Fruit

Lemon

Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.

Ingredients you will need

Grapefruit

Grenache

Melon

Peach

Equipment

Frying Pan

Food Processor

Ingredients

Servings:

79milliliters

coconut milk 59milliliters

cream cheese 118milliliters

dry white wine 8servings

Fresh chives, chopped 1Tbsp

chopped garlic 1Tbsp

chopped ginger 59milliliters

lime juice 454grams

rinsed wild sockeye salmon fillet 2teaspoons

salt, divided 237milliliters

chopped shallots 2teaspoons

sugar 1teaspoons

Thai red curry paste 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.