overtime means fish.

that's right. i said i'd make it up to you! marathooooon.

i first had penang salmon at saladang song.  salmon is a rather unfishy fish and the sweet creamy coconut-y goodness that is thai penang sauce complements it beautifully.  I also like that fact that salmon  tastes best when cooked medium rare to rare as a fillet rather than chunked like a fish curry, which allows me to concentrate on making the sauce exquisite without added vegetables.  i am of the type where if i go to a restaurant...indian or thai, with creamy currys, i'll ladle out the sauce and eat it with rice.  i love the meat or the vegetables but the sauce on its own is heaven and i love this dish because its an excuse to make a big unadulterated pot of the stuff!

it's orange!
penang salmon - serves 2

ingredients
2 salmon steaks (fillets)

2 tbsp penang curry paste (any asian market will have this, try to look for one without shrimp or fish)
3/4 cup chicken/veggie stock
1/2 cup white wine (for my non-sharabis, just add the same amount of stock)
1 cup coconut milk
half red or yellow bell pepper julienne sliced
1 tbsp soy sauce
2 tsp brown sugar

salt to taste

white pepper to taste

1. combine curry paste and chicken stock in a stockpot and bring to a boil. 

2. lower heat and add white wine. simmer for 2 minutes, then whisk in all but 2 tbsp of coconut milk. 

3.  return to a boil, add soy sauce and sugar, salt to taste if needed, then simmer until thickened (about 15 minutes). 

4. season salmon steaks with salt and white pepper. bring a couple tablespoons of vegetable oil to smoke point, (you should see little wisps of smoke coming off the oil) then add the salmon, being careful not to move it once placed. after 2-3 minutes you should flip the steaks carefully, and sear the other side as well.  

5.  cover the salmon steaks with penang sauce and let them braise in the sauce for about 8-10 minutes (until medium rare). flip the steaks a few times while braising but be careful not to let them flake.

6.  serve the salmon covered liberally in the penang sauce with a drizzle of the remaining coconut milk and the julienned bell pepper.  if you have it, chopped kaffir lime leaves go great on the salmon as garnish.

penang is best served with steaming jasmine rice.  and, whatever wine you used to cook with will go great alongside it!  oh cook's note on this, i find that pinot grigio works best with this dish...i used chardonnay once and i had to cook the sauce extra long to get the bitter alcohol taste out of the sauce.  i love simple to cook but complex-ly flavored dishes like this one because you feel like a pro after making them!  go ahead, give yourself a reason to pat yourself on the back.  you know you want to!