Home

Name: Home
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoons Brown sugar (omit if youre using sweetened peanut butter); 1 serving Brown sugar; 118 milliliters Coconut milk; 1 teaspoon Fish sauce; 1 teaspoons Garam masala (or curry powder); 1 clove Garlic pressed or minced; 1 teaspoon Ginger minced; 1 teaspoon Ground coriander seed; 0 teaspoons Ground cumin; 1 Tbsp Minced mint; 1 teaspoon Oil; 1 Tbsp Unsweetened peanut butter; 59 milliliters Toasted peanuts roughly chopped; 2 teaspoons Rice vinegar; 1 serving Salt; 237 milliliters Lightly sugar snap peas; 2 teaspoons Thai red curry paste; 1 head Sockeye Salmon or Steel Trout filets that are relatively uniform in thickness

Home is a gluten free, dairy free, and pescatarian recipe with 1 servings. This recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 645 calories, 20g of protein, and 55g of fat per serving. Head to the store and pick up brown sugar, peanuts, coconut milk, and a few other things to make it today. To use up the peanut butter you could follow this main course with the Peanut Butter Oatmeal Chocolate Chip Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

About 30 minutes before putting it in the oven sprinkle a large pinch of brown sugar and small pinch of salt on each salmon fillet and rub onto the flesh side, cover and let them come to room temperature. Preheat the oven to 200 degrees F.

Ingredients you will need

Salmon Fillets

Brown Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Oven

Place the salmon fillets on a roasting pan and put them in the oven. Depending on the thickness of your fillets, how cold they are and how accurate your oven temp is, the fish could take anywhere from 30 minutes to over an hour. You don't want to check it so often that you let all the heat out of the oven, but the best way to tell if it's done is to stick a fork in it and see if it flakes easily.To make the sauce heat a saucepan.

Ingredients you will need

Salmon Fillets

Sauce

Fish

Equipment you will use

Roasting Pan

Sauce Pan

Oven

Add the oil, garlic and ginger and fry until fragrant.

Ingredients you will need

Garlic

Ginger

Cooking Oil

Add the coriander seed, garam masala, cumin, and curry paste and mash together with the garlic and ginger until the spices give off a nice fragrance.

Ingredients you will need

Whole Coriander Seeds

Garam Masala

Curry Paste

Garlic

Ginger

Spices

Cumin

Add the peanut butter and mash it all together into a smooth paste. Turn down the heat and add the coconut milk, whisking to combine into a smooth sauce.

Ingredients you will need

Peanut Butter

Coconut Milk

Sauce

Equipment you will use

Whisk

Heat until it just comes to a simmer but do not boil.For the slaw, wash and de-string the snap peas. Boil a large pot of well salted water. Drop the peas in the boiling water and lightly blanch (less than a minute).

Ingredients you will need

Sugar Snap Peas

Water

Peas

Equipment you will use

Pot

Drain and immediately rinse with cold water. Using a sharp knife slice the snap peas lengthwise into thin strips. Mince the mint and add it to the slaw along with the peanuts. When you're ready to serve it dress the slaw with the fish sauce and vinegar (if you do it too early the vinegar will discolor the peas and mint).When the salmon is done just plate each fillet and cover with the sauce. It goes nicely with some jasmine rice.

Ingredients you will need

Jasmine Rice