There are a number of perks to dating a fisherman—his knowledge of the different types of fish, the fish he brings home every summer, his numb hands at the end of each summer season, and his unyielding support of my inventive salmon recipes. Right around late April, when the summer’s salmon haul starts to get a little fishy in our freezer, we’re always looking for new ways to spice up our filets beyond rubbing cayenne, paprika, and cumin into every crevice. This curry recipe brings all of the heat with a couple Serrano chili peppers, a knob of ginger, and all the smooth with coconut milk and lemongrass. It’s a perfect addition to your weekly salmon recipe rotation.
This makes a beautiful green California curry with zucchini, eggplant, and snow peas that is perfect for any weeknight dinner.
For more photos of our Small Boat Salmon recipes, follow the Instagram hashtag #smallboatsalmonsuppers