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Adele’s salmon with orange peanut curry sauce and chilled vegetable salad including heirloom tomatoes from Nevada’s Own in Smith Valley.
salmon with orange peanut curry
Ingredients:
Orange Marmalade
Unsalted peanuts chopped
Crushed red chili peppers
Mae Ploy sweet Thai chili sauce
(found at Trader Joe’s or oriental food section of your grocery store)
4 salmon filets approximately 8 oz each
1 tablespoon neutral cooking oil or 1 tablespoon butter
1 tablespoon Madras style Indian curry
salt and pepper to taste
Preparation:
4 servings
5 tablespoons orange marmalade
2 tablespoons unsalted peanuts finely chopped (save an additional 1 tablespoon of chopped peanuts for garnish)
1⁄2 teaspoon crushed red chili pepper
1 tablespoon Mae Ploy sweet chili sauce (Thai)
Mix thoroughly and set aside.
Place 4 8-oz. salmon filets in a 10-inch baking dish that is lightly rubbed with butter or light cooking oil, not olive oil.
Place salmon filets meat side up and, using a spoon, generously apply the orange curry sauce. Sprinkle remaining one tablespoon of peanuts on top to garnish for added crunch.
Set aside any remaining sauce for your guest’s enjoyment with dinner or refrigerate for later use. This sauce is also delicious with chicken.
Preheat oven to 375 degrees and cook uncovered for 15 minutes for a perfect medium temperature salmon.
I recommend this dish be served with steamed Indian Basmati rice accompanied by a chilled vegetable salad.
Orange Marmalade
Unsalted peanuts chopped
Crushed red chili peppers
Mae Ploy sweet Thai chili sauce
(found at Trader Joe’s or oriental food section of your grocery store)
4 salmon filets approximately 8 oz each
1 tablespoon neutral cooking oil or 1 tablespoon butter
1 tablespoon Madras style Indian curry
salt and pepper to taste
Preparation:
4 servings
5 tablespoons orange marmalade
2 tablespoons unsalted peanuts finely chopped (save an additional 1 tablespoon of chopped peanuts for garnish)
1⁄2 teaspoon crushed red chili pepper
1 tablespoon Mae Ploy sweet chili sauce (Thai)
Mix thoroughly and set aside.
Place 4 8-oz. salmon filets in a 10-inch baking dish that is lightly rubbed with butter or light cooking oil, not olive oil.
Place salmon filets meat side up and, using a spoon, generously apply the orange curry sauce. Sprinkle remaining one tablespoon of peanuts on top to garnish for added crunch.
Set aside any remaining sauce for your guest’s enjoyment with dinner or refrigerate for later use. This sauce is also delicious with chicken.
Preheat oven to 375 degrees and cook uncovered for 15 minutes for a perfect medium temperature salmon.
I recommend this dish be served with steamed Indian Basmati rice accompanied by a chilled vegetable salad.
Spring is definitely in the air. While most smell the fragrance of blooming indigenous Nevada plant life, Charlie and I let our imaginations run and our senses wander to the sweet pungent smell of salt water and fresh salmon.
But, alas, the wild salmon season has disappeared this year from California and Oregon. There only has been a smattering of Alaskan wild salmon. Even in its limited amount and at the request of two of our favorite customers, Mark and Maria, we wanted to share this absolutely delicious recipe for salmon. We recommend a crisp pinot grigio or slightly floral viogner with this dish. One of our favorites and favorite wine families is Sabon Estates in Plymouth, Calif.
Just a reminder that we are inside five weeks to the opening of our Farmer’s Market and the Curry Street Promenade. A special thank you to all who shared their time and talent as well as contributed to the fruition of the flower basket program for our downtown and most especially to Dale Hildebrand and her master gardeners who donated their planting skills. With this same continued energy it is Karen’s hope that next year the baskets will be planted through our own greenhouse program. As always Enjoy! Enjoy! Enjoy!
• Charlie Abowd is the owner and chef at Adele’s. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.
But, alas, the wild salmon season has disappeared this year from California and Oregon. There only has been a smattering of Alaskan wild salmon. Even in its limited amount and at the request of two of our favorite customers, Mark and Maria, we wanted to share this absolutely delicious recipe for salmon. We recommend a crisp pinot grigio or slightly floral viogner with this dish. One of our favorites and favorite wine families is Sabon Estates in Plymouth, Calif.
Just a reminder that we are inside five weeks to the opening of our Farmer’s Market and the Curry Street Promenade. A special thank you to all who shared their time and talent as well as contributed to the fruition of the flower basket program for our downtown and most especially to Dale Hildebrand and her master gardeners who donated their planting skills. With this same continued energy it is Karen’s hope that next year the baskets will be planted through our own greenhouse program. As always Enjoy! Enjoy! Enjoy!
• Charlie Abowd is the owner and chef at Adele’s. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.
