The inspiration for this recipe came while enjoying a recent trip to Napa Valley. I was at the Culinary Institute of America for the National Pork Summit and decided to venture out and have dinner at Morimoto Napa. I enjoyed a dish similar to this recipe, but when I returned home I created this shortcut version using Responsible Choice salmon that can be made at home.
Thai Curry Responsible Choice Salmon with Banana, Asparagus and Coconut Ginger Rice
- 1 (7 oz) box A Taste of Thai coconut and ginger rice
- 1 bunch asparagus, trimmed, cut into thirds
- 4 (5 oz each) Responsible Choice Salmon portions
- Salt and black pepper, to taste
- Hy-Vee Select extra-virgin olive oil, as needed
- 1 (11.09 fl oz) bottle Thai Kitchen Yellow Curry Simmer Sauce
- 2 firm bananas, cut into 16 (1/2-inch) slices on bias
- 1/2 small red pepper, seeded and diced
- 2 to 4 serrano peppers, sliced thinly
- 3 green onions, cut thinly on a bias, for garnish
- 1 lime, cut into wedges, garnish
All you do:
- Prepare rice according to package directions. Set aside and keep warm.
- Simmer asparagus 3 to 4 minutes or until bright green but still crisp. Immediately plunge into a bowl of ice water to stop the cooking. Drain and set aside.
- In a large sauté pan, heat olive oil over medium high heat. Season salmon with salt and pepper. Place salmon skin side up in the pan and sauté for 3 minutes or until cooked halfway through.
- Turn salmon over, add curry simmer sauce and cook until salmon is cooked to medium, about 3 minutes more. Remove from skillet; set aside and keep warm.
- In a medium skillet, add olive oil and sauté banana slices 2 minutes per side or until browned on both sides. Add the asparagus, red pepper and serrano peppers. Cook for an additional minute.
- To plate, spoon some of the curry sauce on the center of each plate. Place salmon on the sauce. Arrange 1/4 of the rice, 4 banana slices and 1/4 of the asparagus and pepper mixture around the salmon. Garnish with green onions and lime wedge.