Chef Andy Wood of The Collective in Evansville, Indiana serves his delicious crispy-skinned Verlasso salmon in a Thai-style coconut milk curry broth, and we got the recipe!
Crispy Skin Verlasso Salmon in Hot Curry Milk Broth
**recipe is for 2 portions
Ingredients:
2 6oz Verlasso Salmon Fillet, skin on
1 Baby Bok Choy
1 Jalapeno-thick sliced, seeds included
½ Yellow Onion-chopped
6 garlic clove roughly chopped, seprate into 4clove and 2 clove portions
4oz green curry paste, separated into 2oz portions
4oz yellow curry paste, separated into 2oz portions
4oz massaman curry paste, separated into 2oz portions
1 fresh Bay Leaf
2 tablespoon clover honey
Juice of one lemon
25oz coconut milk, separated in 12.5oz portions
2 tablespoons toasted sesame oil
4 tablespoons grapeseed oilof
1/2oz aged sherry vinegar
Salmon Instructions:
Portion out 2 6oz Salmon Fillets, skin on. Make two scores on the skin side of each Salmon portion. Season the skin with fresh cracked black peppercorn and kosher salt, lightly rubbing the salt and pepper into the scores of the skin. Set aside.
When ready(sauce is completed) bring a saute pan to medium heat and let pan get fully hot. Add grape seed oil and let the oil heat up. Salmon should be at close to room temperature. Place Salmon in the hot pan skin side down. Don’t touch. Wait two minutes and check skin, it should be starting to firm up, at this point, lightly baste the flesh side continuously periodicallyover the next 1-2 minutes depending on thickness of the fillet and desired temperature. No need to flip. Once skin is desired firmness, pull and let rest.
Bok Choy Instructions:
Cut one healthy Baby Bok choy in half, removing any wilted or unsightly outer leaves Set aside
While the salmon rests, bring a small saute pan to medium high heat and ass grapeseed oil. Once hot, add bok choy. Sear face down until desired browning is achieved and then flip, deglaze with sherry vinegar and cover for 30 seconds. Remove and let rest.
Hot Curry Milk Broth
Bring a large saute pan up to medium heat. Add 2 tablespoons of toasted sesame oil. Add the thick sliced jalapeno, making sure to include the seeds. Add the onion and garlic. Cook on medium heat until the onions begin to change color and slightly caramelize. Deglaze the pan with 2oz of dry white wine. Repeat this process three times and then add 2oz each of the curry pastes. Cook the mixture down and deglaze with 2oz of white wine. The add 12.5oz coconut milk and bay leaf. Bring to a slow simmer. In a blender(vitamix, ninja, etc…) add 2 clove garlic, the juice of one lemon, 2 tablespoons of clover honey, the 2oz portions of each of the currys, 12.5oz coconut milk and blend on high. Combine mixtures in the large sautee pan and return to a low simmer. Let simmer for 10 minutes and then pour through a fine strainer and let rest.