Best Fish Dish Ever

After a relatively heavy weekend, we thought it would be refreshing to lighten things up a bit with a fish entree.  We had no idea that we'd stumbled upon one of the most incredible dinners ever when we selected salmon with red curry-coconut sauce from Weber's "Way to Grill" cookbook.  Please understand that I am not tooting my own horn when I say that I'm fairly certain this was better than any fish dish I've had at a restaurant.  I am tooting the horn of Weber for creating a sauce recipe of sheer perfection - and to be fully honest, my husband for grilling a mean salmon filet.  If you haven't gathered from multiple recent posts, I've totally been into Thai food lately.  The sweet/spicy balance of this dish struck the amazing chord I seem to continually crave.  And by the way, the sauce would be amazing over chicken, tofu or vegetables as well....I am most certainly going to try one of those preparations - probably tofu first.

Some might shy away from a recipe that calls for pantry ingredients outside of the common walls of garlic powder, bread crumbs and dried basil.  I mean, five years ago, I can't say that I was fully stocked with the required fish sauce, red curry paste and coconut milk outlined in this recipe.  I can confidently say, however, that the investment to gradually expand my pantry over time has been completely worth it.  It makes incredible, restaurant worthy dishes like this one possible with minimal planning.  I do realize this concept could be considered overwhelming, discouraging, or maybe even irritating, and I apologize if that's your stance.  I just have to make a plug for a diversified pantry as a stepping stone to enhanced meal variety.

But let's start with this recipe, which I followed with precision.  On the side, I made soba noodles (for the first time ever).  They are quick cooking, healthy, have a really satisfying texture, and soke up this sauce in a fiercely good way. 

Salmon with Red Curry-Coconut Sauce

1 1/4 cups chilled coconut milk, divided
3 1/2 Tbsp Thai red curry paste, divided
1 Tbsp fish sauce
1 Tbsp soy sauce
1 1/2 tsp light brown sugar
2 Tbsp vegetable oil
2 Tbsp finely chopped scallions

Prepare the grill for direct cooking over high heat. 

Scoop 1/4 cup coconut cream from the top of the chilled coconut milk, and transfer it to a small saucepan.  Place over medium heat and bring to a boil.  Add 2 Tbsp of the curry paste and cook, stirring constantly, until very fragrant, 3-5 minutes.  Stir the remaining 1 cup coconut milk to achieve a smooth consistency, and then slowly incorporate it into the curry paste mixture.  Add the fish sauce, soy sauce and sugar.  Bring to a boil, stirring constantly, and then adjust the heat to maintain a simmer.  Cook, stirring frequently, until thickened to a thin sauce consistency, 5-10 minutes.  Set aside.

In a small bowl, combine the remaining 1 1/2 Tbsp curry paste with the oil and generously brush the salmon with the mixture.  Grill the fish to your desired doneness (note: don't try to move the fish until it has cooked long enough not to stick).