Masters Marinated Salmon
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Green Curry Paste1 cup
Chardonnay (dry)1 cup
Soy Sauce1 cup
Orange Juice1 cup
Coconut Milk2 tbsps
Olive OilDirections:
1
For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste
2
Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk
3
Reserve half of this mixture in a small bowl to make into a sauce
4
Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish
5
Cover and let marinate refrigerated for at least 2 hours
6
Preheat oven to 350 degrees F
7
Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken
8
Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side
9
(This allows the surface to caramelize, so the fish won't tear apart when you flip it
10
) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets
11
Do not overcook the fish
12
It is done when it springs back upon being lightly prodded
13
Use an oven mitt to remove the pan from the oven (that handle will be hot)
14
Transfer salmon to a platter and let rest
15
Strain the sauce and spoon over the salmon fillets