PEIinfo Logo
  Top Banner

Listings Coming Soon
 
Home
* FAQ
* Register

* Login 

Reset Password
Resend Activation Email

RSS Feed (New Posts)
RSS Feed (Replies)

Search
Lunch Specials

Lunch Bacon & Clam Chowder at Casa Mia Cafe for $4.95 [Remind Me]

Lunch The Great Canadian Hand Carved Sandwich at Chartwells UPEI for $5.99 [Remind Me]

Lunch Chicken wings & Chips at Casa Mia Cafe for $9.95 [Remind Me]

Add your restaurant's special!
Follow @WhatsOnSpecial!
Island Weather [Customize]
Sponsor
Island Webcam [Customize]
Island Radio
  Listen to CBC 96.1 FM
Windows M. Player
Listen to Island Radio
Winamp
Listen to K-Rock
Windows M. Player
Listen to Ocean 100
Windows M. Player

All times are UTC - 4 hours



Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: Slow Roasted Salmon with Coconut Creamed Spinach
PostPosted: July 20th, 2009, 6:17 pm 
Offline
Member

Joined: February 10th, 2004, 12:31 pm
Posts: 1471
Slow Roasted Salmon with Coconut Creamed Spinach
From: norecipes.com

Did this up tonight - was rather different. Not for anyone who isnt fond of sweet glazes on their salmon. The creamed spinach could have been creamier...might be because i used reduced fat coconut milk rather than the regular stuff. Still, something different and exotic to try!


1 lbs sockeye salmon
1 Tbs brown sugar
2 tsp Thai green curry paste
2 tsp oil

10 oz spinach thoroughly cleaned
2 cloves garlic minced
5 kaffir lime leaves sliced into fine chiffonade
Canned coconut milk (just the cream off the top)
1 tsp brown sugar
1/2 tsp kosher salt (less if you use regular salt)

Put the oven rack in the middle position and preheat to 200 degrees F. Using tweezers, remove any pin bones from the salmon. Slice the salmon into 2-3 even pieces.

Mash the brown sugar, green curry paste and oil until smooth and spread all over the salmon. Place the fillets onto a baking sheet and put them in the oven. Bake until the thickest part registers 125 F on an instant read thermometer, about 20-30 minutes.

For the spinach, blanch in boiling water until just wilted then drain, rinse under cold water and wring out any excess liquid with your hands. Roughly chop the spinach.

Heat a saucepan over medium heat, add a splash of oil then fry the garlic until it turns brown. Add the kaffir lime leaves and fry for a few seconds.

Provided the can hasn’t been disturbed, there should be a thick layer of coconut cream on the top. Carefully open the can and skim the thick white cream off the top and add it to the pan, you should get about half a can of cream. Add the brown sugar and salt and stir to combine. Add the spinach into the pan to reheat.

To serve, spread a layer of creamed spinach down then top with a piece of slow roasted salmon.


Top
 Profile E-mail  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 4 hours


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group