Green Curry–Glazed Salmon

Method

1. 1

   Heat broiler (if your broiler is in the oven, place a rack in upper third). Line a small rimmed baking sheet or ovenproof skillet large enough to snugly fit one 1½-lb. skin-on salmon fillet with a large piece of foil. Place salmon, skin side down, on baking sheet; season lightly with kosher salt. Bring foil up around edges of salmon to form a boat around it (this will catch any drips from the sauce; it doesn’t need to be perfect).

2. 2

   Stir together 2 Tbsp. green curry paste, 2 Tbsp. mayonnaise, 2 Tbsp. sugar, 1 Tbsp. soy sauce, and 1 tsp. vinegar (any kind) in a small bowl.

3. 3

   Using a pastry brush or spoon, spread curry paste mixture over salmon. Broil until salmon is cooked through and sauce is heavily blistered, 12–14 minutes, depending on thickness of fillet. (Don’t be alarmed if spots are deeply charred; this is just the sugars caramelizing and the fish will taste fine.) Remove salmon from oven.

4. 4

   Divide cooked white or brown rice or quinoa among shallow bowls. Using a large spoon, break up salmon into pieces and arrange on top of rice, leaving skin behind. Top with cilantro leaves with tender stems, sliced cucumber, sliced avocado, and sliced radishes.

Reviews