Recipe: Salmon panang

Recipe provided by Chef Matt Meyer at Served

Sunday, Nov. 19, 2017 | 2 a.m.

A hidden gem in the Southern Nevada culinary scene sits in a Green Valley strip mall at 1770 W. Horizon Ridge Parkway. Served plates up internationally inspired dishes such as chef Matt Meyer’s favorite, salmon panang, which delights with textural variety and a kick of heat.

Ingredients

• 6 oz skin-on salmon filet, cut in half

• 12 oz coconut milk

• 1-4 oz Mae Ploy Panang Curry Paste

• 1/2 cup baby heirloom carrots (or baby orange carrots)

• 1/2 cup baby zucchini (or regular zucchini)

• 1/2 cup cherry baby heirloom tomatoes

• 1/3 cup sliced red onion

• 1/4 cup sliced red bell pepper

• 1/4 cup sliced orange bell pepper

• 1/4 cup sliced yellow bell pepper

• 1 cup Calrose rice (or brown rice)

• kosher salt

• ground black pepper

• 1/2 bundle cilantro

• 6 garlic cloves, peeled and chopped

• vegetable oil

Directions

1. Prepare rice in rice cooker or according to package directions and prepare sauce, salmon and vegetables while cooking.

2. Heat one teaspoon of vegetable oil in small saucepan over medium heat. Add curry and cook for two to four minutes until aromatic.

3. Add coconut milk to curry, stir and simmer until slightly thickened. Set aside.

4. Heat one teaspoon of vegetable oil in medium skillet until hot but not smoking. Add salmon, skin side down, until crispy and golden brown.

5. Flip salmon and repeat until golden on all sides. Set salmon aside and wipe skillet clean.

6. In same skillet, heat one teaspoon of vegetable oil until hot. Add vegetables and cook until crisp-tender, stirring frequently. Season with salt and pepper.

7. Set vegetables aside, wipe skillet clean, and heat one tablespoon of vegetable oil over medium heat. Add garlic and sauté until golden brown.

8. Add cooked rice to garlic and stir to incorporate.