This dish is so good that when we ate it at Sirocco Golf Club’s Siraia Restaurant recently, all six people at the table wanted the recipe! Many thanks to Executive Chef James DeLong for letting us have his recipe, and in a way that we can make it at home too.

Seared Wild Salmon with Coconut Green Curry and Jasmine Rice

20 minutes

30 minutes

Yield: Serves 4

The recipe for this salmon dish might seem a little lengthy, but it's much easier to assemble than you think. Try this dish for dinner this week and see how impressed your friends will be!



4 – 170 g filets of salmon prepared by your favourite fishmonger 

¼ cup (60 mL) canola oil, to season 

½ cup (120 mL) canola oil, to sear 

To taste salt and pepper

Coconut Green Curry Sauce:

2 Tbs (30 mL) green curry paste (I like to use Mae Ploy brand) 

1¼cups 300 (mL) coconut milk 

2/3 cup (150 mL) chicken stock 

1 Tbs (15 mL) soy sauce 

1½ tsp (7.5 mL) fish sauce 

15 g fresh lemon grass, finely chopped 

Pinch fresh cilantro. finely chopped 

Pinch fresh basil, finely chopped 

Pinch  fresh lime leaf,finely chopped 

To taste salt and pepper  

3-4 Tbs (40-60 mL) plain stirred yogurt

Vegetable Julienne:

1 cup red onion, julienned 

1 cup carrot, julienned 

1 cup celery, julienned 

1 cup zucchini, julienne

Jasmine Rice:

1½ cups jasmine rice 

2 Tbs green onion, finely chopped 

700 mL water 

To taste salt and pepper


  1. Salmon:
  2. Season each filet with canola, salt and pepper and hold in refrigerator until ready to serve. Leave the second measure of canola aside until ready to sear salmon. 
  3. Coconut Green Curry Sauce:
  4. Combine all ingredients EXCEPT yogurt in a high-speed blender until smooth. Set aside in refrigerator until ready to serve. Keep your yogurt separate! 
  5. Vegetable julienne:
  6. Mix together and set aside until ready to serve.   
  8. Jasmine rice:
  9. In a medium pot combine water and rice. Bring to boil then reduce heat to low and let simmer, uncovered until all the liquid is absorbed. Stir in your green onions and season with salt and pepper. Keep covered and warm until ready to serve.
  10. To serve:
  11. Place a large (at least 14”) skillet (cast iron is best) over high heat and add the second measure of canola oil. Heat until oil is just about to smoke then carefully lay each salmon filet down. Sear for about 2-3 minutes on high heat until salmon starts to get a little bit crispy.  
  12. Add your vegetable julienne mixture and continue to cook for another minute or two.  
  13. Remove the pan from heat and flip each filet over. Pour over your green curry sauce and put back on medium heat and allow sauce to come to a simmer.  
  14. Continue to simmer for about 4-5 minutes until sauce has reduced by a third and salmon is cooked through. Then remove from heat and stir in yogurt. Taste and adjust seasoning with salt and pepper if needed. Keep warm while you assemble your plates.  
  15. Spoon your rice into each plate then gently place your salmon on top of the rice then spoon the cooked veggies over top the salmon and lastly pour sauce over top of everything. Garnish with a fresh sprig of cilantro or pea shoots, serve and enjoy!

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