Recipe Spotlight: Thai Curry Responsible Choice Salmon with Banana, Asparagus and Coconut Ginger Rice

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

Serves 4 to 6.
Thai Curry Salmon
All you need:

  • 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:

  1. Prepare rice according to package directions. Set aside and keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.