This delicious meal, created by Sustainable Seafood Influencer Valentine Thomas, uses Bluehouse Salmon filets and is one of her favorite meals. Garnish with cilantro and spring onions and serve on a bed of white rice.
| 2-4 Bluehouse Salmon filets, skin on or off | |
| 1 tbsp. vegetable oil (avocado or similar) | |
| 1 small eggplant, cubed | |
| 1 1 inch piece of fresh ginger | |
| 1 garlic clove | |
| 2 tbs. of curry powder or curry paste | |
| 1 can coconut milk | |
| 1 lime, zested and juiced | |
| 1 tsp. sugar | |
| 1 splash of fish sauce (optional) |
This delicious meal created by Sustainable Seafood Influencer Valentine Thomas uses Bluehouse Salmon filets.
| 1. | If serving with rice, make rice first so it’s ready at the same time. |
| 2. | Heat up oil in a frying pan. |
| 3. | Sear the salmon filet skin down first (if leaving skin) and brown on both side. You only want to brown them at this point, they don’t need to be fully cooked yet. |
| 4. | Remove the filets and place on drying rack or on a paper towel (skin up, as otherwise it will get soggy!) and set aside. |
| 5. | Using the same pan (those brown bits are gold!), fry the eggplants. You may need to add a bit more oil. Once browned, place on a paper towel and set aside. |
| 6. | Using the same pan, fry the ginger and after a couple minutes add the garlic, then brown the eggplants. |
| 7. | Add curry and stir until veggies are well-coated with curry. |
| 8. | Add coconut milk, lime zest, sugar, and fish sauce. Stir well. |
| 9. | Add salmon filets back to the pan, skin up. |
| 10. | Cover and simmer until salmon is fully cooked. |
| 11. | Serve on top of rice, cover with sauce and garnish with the cilantro and spring onions. |
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