Red curry salmon chowder

I picked up this month's Living Naturally at Vitamin Cottage and saw this recipe. Sounded great although I had to go to Talin to pick up my red curry paste! I have already amended the recipe to how I will make it next time- more veggies and less fish.

1 tablespoon coconut oil

1 small red onion (thinly sliced) 

3 cups mushrooms (sliced)

1 tablespoon Thai red curry paste

1 tablespoon fresh ginger (grated)

4 cloves garlic (minced)

14 ounces (1 can) light coconut milk

1 cups low-sodium vegetable

2 teaspoons low-sodium fish sauce

2 teaspoons honey

3/4 pound skinless salmon fillet (cut into large chunks)

3-4 small heads bok choy (thinly sliced crosswise)

1/2 cup loosely packed basil leaves (thinly sliced crosswise)- Served with this

1/2 cup cilantro leaves and thin, tender stems- Served with this

2 large limes (cut into wedges)

 Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3–5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper(if using); cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3–6 minutes (depending on salmon thickness), until bok choy is tender. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side. 

 **Delicious and pretty fast to make. Next time, I will add more mushrooms and bok choy and less salmon. (I've already amended the recipe above- so I won't forget!) This is best way I've ever made bok choy! We all laughed when we ate it- because none of us could remember having salmon in soup!

Poached Salmon Salad with Lemon Dill Dressing

Got inspired by a greek salad on the Martha Stewart website.

Lettuce
Tomatoes
Avocado
Cucumber
Poached Salmon

Dressing:
2 T olive oil
2 T lemon juice
1/2 t dill (used dried)
1/4 t coarse sea salt

Salmon Teriyaki

I was drawn to this recipe because I wanted to pair it with steamed asian greens. It looks delicious and I can't wait to try it. This recipe comes from the blog called the taste space. I'll be making a trip to Talin Market for the mirin and sake. The blog suggests aji-mirin (“mirin taste”),  mirin-fu chomiryo (“a kind of mirin”), Shin-mirin (“new mirin”) as well as hon-mirin (“true mirin”).

Salmon Teriyaki

Teriyaki Sauce

150 mL soy sauce
150 mL mirin
150 mL sake
50 mL sugar

1. Mix all the ingredients together in a saucepan and bring to a boil over medium heat, stirring to ensure the sugar is dissolving.

2. Reduce the heat to low and let the sauce simmer 15-20 minutes, until the syrup reduces by a quarter to a third and is glossy.

Sauce can be used immediately or stored for 4 weeks in the refrigerator. This recipes makes plenty of sauce and could be scaled down if you just want it for the salmon.

Salmon Teriyaki

4 salmon fillets, each weighing 4 oz
teriyaki sauce

1. Preheat the oven to 350F. Line a baking sheet with aluminum foil.

2. Place the fillets, skin side down on the aluminum.

3. Brush salmon with teriyaki sauce and cook for 5 minutes. After 5 minutes, brush with more sauce. Continue to add more sauce every 5 minutes until salmon is cooked. The length of time will depend on the thickness of your salmon.

4. Drizzle with a bit more teriyaki sauce once plated and serve.

Serves 4.

 **I think maybe it needed more sugar. Mine just didn't thicken and glaze well.