Coconut Salmon Curry

David Fernandez
Buckwald’s Chef

1. Fresh salmon 6-8 oz
   Also good with chicken thighs or turkey
2. Heat pan with 1 TBL each canola oil and butter over medium high heat
3. Slide salmon in when butter completely melts
4. Cook 3 minutes each side
5. Sauce: Mis en Place
   • Sautee 2 tsp minced garlic
   • 1-2 tsp fresh ginger
   • ¼ C Soy sauce
   • ¼ C coconut milk
   • 1 TBL honey
   • Sprinkle of Mrs Dash
6. Sauce – reduce to condense
7. Bubbles about the size of a marble
8. Add 1 tsp cornstarch in 1 tsp water as a thickener to the pan
9. Prepare separately bok choy , asparagus, or rice,
10. Salmon put down into sauce and coat both sides
11. Plate over prepared rice
12. Pour sauce over top
13. Top with cilantro