I am finally back from Sweden…and I have got to tell you, I am truely inspired by all of the beautiful, and tasty food we were served there, so look forward to some amazing posts coming up!
This recipe was inspired by my brother-in-law, Martin, and his fiance Kim. They told me that they liked to serve their salmon with a Green Curry Pea Puree’, so here is my version, made with my homemade Thai Green Curry Paste.
*Serve with boiled Purple Potatoes as shown, baked sweet potatoes, or boiled sunchokes
Grilled Wild Salmon with Thai Green Curried Pea Puree’
4 fillets Wild Caught Salmon
1/2 lemon juiced and zested
fresh dill and parsley
fresh ground black pepper and sea salt
Heat the grill to high.
Season the salmon with the lemon zest, herbs and salt and pepper. Place the salmon on the grill, skin side down, and grill until it flakes easily with a fork and is slightly charred, about 3 minutes.
Thai Green Curried Pea Puree’
3 cups frozen organic peas
1 to 2 tablespoons Thai green curry paste (feel free to use my thai green curry paste)
1/3 cup creme fraiche, canned coconut milk, or greek yogurt
Salt and Black Pepper to taste
Steam the peas until just tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the creme fraiche, coconut milk or greek yogurt. Season to taste with salt and pepper, and perhaps add more curry paste, depending on how strong it is.