Remember those 7 Staple Whole30 Sauces? This salmon curry is based on one of those tasty sauces. Thai coconut curries are my idea of the perfect comfort food. This one, made with tender poached salmon, has been on heavy repeat here for the past few weeks. Guests rave about it and my three-year-old girl devours an adult-sized portion every time I make it. This one is a real winner! Many years ago, I shared the post Perfect Poached Fish with you. Poached fish sounds tasteless, BUT it is a great way to make sure the fish you’re cooking stays nice and tender. The trick is to cook it over very low heat. I’ve given more detailed instructions in the Perfect Poached Fish post, but basically, you want only a few small bubbles rising in the cooking liquid. If the pan is boiling, turn down the heat! The other option is to use Steelhead Trout, which is a lot like salmon only fattier. Fattier fish are easier to cook as they don’t dry out as quickly as their lean cousins. I’ve used a little cashew butter in this curry for three reasons: Now all you have to do is sear the salmon in a hot pan then pour the curry sauce over the top. Then simmer the salmon gently over medium heat for a couple of minutes to finish cooking it.
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