Quickly seared salmon with irresistibly crispy skin is served on top of a creamy red curry with potatoes, sweet potatoes, summer squash, and bell peppers for a fast but super satisfying dinner. This post is sponsored by Fishpeople as part of their #FearNoFish campaign.
Are you a salmon fan? I never was until a couple of years ago, when I began testing salmon recipes for my cookbook. My editor insisted that the book needed at least two salmon recipes, so I gritted my teeth and got to work. To my surprise, I loved everything I made! When cooked just long enough, salmon is tender and delicious, especially when the skin is crisped over high heat at the start of cooking. And since salmon is quick to make, it’s perfect for busy weeknights when you need to get a healthy dinner on the table fast.
For this recipe, seared salmon is paired with red curry vegetables. I used in-season produce from my CSA box: potatoes, sweet potatoes, summer squash, and bell peppers. The veggies are cooked with Thai red curry paste, stock, and either cream or coconut milk. The resulting curry is a perfectly spicy foil for the rich, crispy-skinned salmon, especially with a squeeze of lime and a little fresh basil on top.
Fishpeople’s frozen salmon fillets are so easy to use. The fillets are individually wrapped, so you can defrost one at a time or both, and they’re already cut into a perfect portion (six ounces). I chose sockeye salmon fillets for this recipe–sockeye has a deep, gorgeous color and an almost buttery flavor. Fishpeople’s keta salmon will work for this recipe, too! To find a store near you that sells Fishpeople products, check out their store locator. Also, check out the giveaway widget below the next photo to enter to win a Fishpeople prize package.
Ready to enter to win a selection of Fishpeople products plus Diane Morgan’s book Salmon: Everything You Need to Know? Enter right here!
Have you ever hesitated while shopping for fish (or even abandoned the idea altogether) because you’re not sure of the difference between wild-caught and farm-raised fish? As part of Fishpeople’s #FearNoFish campaign, I’m going to shed a little light on the details. Much of this information comes from Diane Morgan’s book Salmon: Everything You Need to Know, which is part of the prize pack.
- All Alaskan salmon is wild caught–there are no fish farms in the state. Alaska is the only state in the U.S. that mandates sustainable fishing practices. The Alaskan constitution states that all fish “shall be utilized, developed, and maintained on the sustained yield principle”.
- When fish farms are not managed well, they can contaminate the oceans and undermine the genetic strengths of wild fish. Fish that escape from farms can also infect wild salmon with diseases and parasites. Those same diseases are often treated with antibiotics within the farms, which can result in disease-resistant bacteria.
- It can be difficult to maintain a consistent supply of smaller fish to feed salmon in the farms, so they are often fed other things, including soy, wheat, and corn. This makes the resulting fish less nutritious. Wild fish feed on a variety of smaller fish, which makes them healthier food for us.
- Not all farmed fish are created equal! Sustainable aquaculture practices can make farmed fish a viable alternative to wild. Technological advances and the development of closed containment systems are helping to mitigate some of the undesirable effects of fish farms. Learn more about the best choices for salmon, including both wild and farmed, on the SeafoodWatch website.
- Salmon is known for its numerous health benefits. However, farmed and wild salmon differ significantly in their nutritional content. Farmed salmon is much higher in fat and Omega-6 fatty acids. Both wild and farmed salmon contain similar amounts of Omega-3 fatty acids, which can promote heart health and help fight inflammation. Our bodies need both Omega-6 and Omega-3 fatty acids, but the ratio of one to the other is important. Most of us consume too much Omega-6 and not enough Omega-3. Wild salmon can help get us closer to an ideal ratio. Wild salmon also contains higher levels of minerals, like potassium, zinc, and iron, than farmed salmon.
- Sometimes it’s hard to find out the story behind the fish you’re contemplating buying. Fishpeople is changing that! The “Trace Your Fish” feature on their website allows you to enter a number from the packaging and read the story behind all of the ingredients.
For more information to assuage your worst fish fears, check out Fishpeople’s Fear No Fish website. I’ve already learned so much! For example, since Fishpeople fish is frozen at the peak of freshness, it’s actually a better option than fresh, never frozen fish sold in many places, which is already several days old.
With all that being said, who’s ready for some quick and easy seared salmon with red curry vegetables? I’m planning to keep my freezer stocked with salmon fillets from now on so I can make this flavorful dinner at the drop of a hat. I hope you’ll face your fish fears and join me!
- 2 six-ounce Fishpeople salmon fillets (one package), defrosted overnight in the refrigerator*
- Sea salt
- Olive oil
- Black pepper
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 tablespoons red curry paste
- 4 medium red potatoes, chopped
- 1 large sweet potato, chopped
- 1 cup chicken or vegetable stock
- 1 red bell pepper, chopped
- 1 summer squash, chopped
- ¼ cup plus 1 tablespoon heavy cream or full-fat coconut milk
- 1 teaspoon fish sauce, or to taste
- 1 teaspoon honey, or to taste (omit for Whole30)
- Juice of ¼ lime, or to taste
- Lime slices
- Fresh basil and/or cilantro
- Pat the salmon dry and place on a plate with the skin side up. Refrigerate the salmon uncovered while you prepare the curry.
- To make the red curry vegetables, heat the olive oil in a large skillet over medium heat. Add the shallot and cook for about two minutes, then stir in the curry paste. Once the curry is fragrant, add the potatoes and sweet potato and stir to coat with the paste.
- Pour in the stock, stir, and let the mixture come to a boil. Reduce the heat to low and simmer, covered, for 8-10 minutes, or until the potatoes are tender. Remove the lid, stir in the bell pepper and squash, and cook for about 3 minutes, until most of the liquid has evaporated.
- Stir in the cream or coconut milk, fish sauce, honey, and lime juice. Taste and adjust seasonings as desired. Cover the curry to keep it hot while you cook the salmon.
- Heat a large cast iron skillet over medium-high heat. When hot, add a generous drizzle of olive oil, enough to thoroughly coat the pan. Season the skin side of the salmon with salt. Add the salmon to the pan, skin side down, and season the meaty side with salt and pepper. Sear for three minutes, until the skin is browned and crisp. Carefully flip the salmon, turn off the heat, and let the fish continue to cook in the hot pan for three minutes, or until cooked to your desired doneness.
- Serve the salmon on top of the vegetable curry, topped with lime slices and fresh herbs.
This post is sponsored by Fishpeople as part of their #FearNoFish campaign. Thank you for supporting the brands that help me keep this site up and running!