GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM

Grilled Salmon With Peach Curry and Coconut Cream image

Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.

Provided by Gregory Gourdet

Categories Fish Salmon Seafood Summer Backyard BBQ Grill/Barbecue Coconut Ginger Peach Fruit Orange Juice Fourth of July Father's Day Labor Day Memorial Day Wheat/Gluten-Free

Yield Serves 6

Number Of Ingredients 16

Ingredients

For the Curry
3 tablespoons virgin coconut oil
2 garlic cloves, thinly sliced
1 tablespoon finely chopped ginger
1½ teaspoons kosher salt
1 tablespoon red curry paste, homemade or store-bought
2½ pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 tablespoons finely chopped palm sugar or coconut sugar
2 cups freshly squeezed orange juice
For the Dish
1¾ cups well-shaken coconut cream
Six 5-ounce skin-on salmon fillets
1½ tablespoons avocado oil
2 teaspoons kosher salt
Jalapeño Oil, optional (see note)
Handful Thai basil leaves

Steps:

Make the curry
In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
Make the dish
In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.