Name: Microwave Red Curry Poached Salmon
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil -; 1 small shallot, roughly chopped -; 2 tablespoons chopped fresh cilantro leaves and tender stems, plus more for garnish -; 1 small jalapeño pepper, seeds removed -; 1 small stalk lemongrass, roughly chopped -; 1 1-inch piece fresh ginger -; 1 (14-ounce) can full-fat coconut milk, well-shaken -; 1 tablespoon red curry paste -; 2 teaspoons light brown sugar -; 3/4 teaspoon kosher salt, divided -; 1 tablespoon fresh lime juice (from 1 lime) -; 4 (4-ounce) skinless salmon filets -; Cooked rice , for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Microwave Red Curry Poached Salmon

1. 2 tablespoons vegetable oil -

2. 1 small shallot, roughly chopped -

3. 2 tablespoons chopped fresh cilantro leaves and tender stems, plus more for garnish -

4. 1 small jalapeño pepper, seeds removed -

5. 1 small stalk lemongrass, roughly chopped -

6. 1 1-inch piece fresh ginger -

7. 1 (14-ounce) can full-fat coconut milk, well-shaken -

8. 1 tablespoon red curry paste -

9. 2 teaspoons light brown sugar -

10. 3/4 teaspoon kosher salt, divided -

11. 1 tablespoon fresh lime juice (from 1 lime) -

12. 4 (4-ounce) skinless salmon filets -

13. Cooked rice , for serving -

How to cook deliciously - Microwave Red Curry Poached Salmon

1. Stage

Make the aromatic oil: Process the oil, shallots, cilantro, jalapeño, lemongrass, and ginger in a mini food processor until very finely chopped, about 30 seconds, stopping to scrape down sides as needed. Don’t have a mini food processor? Very finely chop the shallots, cilantro, jalapeño, lemongrass, and ginger, and then stir in the oil. (You can do this directly in the pie plate—more on that below.)

2. Stage

Cook the mixture: Spoon the mixture into a 9 1/2-inch microwave-safe glass pie plate. Microwave, uncovered, on high until it sizzles and is fragrant, 3 to 4 minutes.

3. Stage

Add the coconut milk and curry paste: Stir in the coconut milk, curry paste, brown sugar, and 1/2 teaspoon salt until combined. Microwave, uncovered, on high until the coconut milk mixture is simmering and the flavors meld, 3 to 4 minutes.

4. Stage

Cook the salmon: Stir in the lime juice and place the salmon filets, evenly spaced apart, in coconut milk mixture. Sprinkle the remaining 1/4 teaspoon salt on the salmon. Cover tightly with plastic wrap and microwave on medium (50% power) until the salmon is cooked to your desired degree of doneness, about 6 minutes. We developed and tested the recipe in a 1,000 and 1,250-watt microwave. You may need to cook the salmon for longer, in 1-minute intervals, depending on the power of your microwave and how you like your salmon cooked. Garnish with cilantro and serve scooped over cooked rice. Did you love the recipe? Leave us a comment below!