Recipes

Ingredients:

• 4 Salmon fillets (about 125g each)
• 4 tbsp SunOlives olive oil, divided
• Salt and pepper to season salmon
• 2 large garlic cloves, minced
• 1 tosp ginger, minced
• 1½ tbsp red Thai curry paste
• 1 tbsp Peanut butter
• Spices: 1 tsp Cumin powder, /2 tsp Black pepper, 1 tsp Oregano, 1 tsp Dry Basil
• Optional: a pinch of Saffron
• 400 g coconut milk
• 1 Lime, juice and zest
• 2 fresh chilies, sliced
• 1 bunch fresh Basil, finely chopped
• 2 bunches fresh cilantro, finely chopped
• Salt to taste
• Fried onions and herbs to garnish

Instructions:

1. Season salmon fillets with salt and pepper. In a large skillet, heat 2 tbsp SunOlives olive oil over medium-high heat. Sear salmon for 2-3 minutes per side until browned but not fully cooked. Remove and set aside.
2. Add remaining 2 tbsp olive oil to the skillet. Sauté garlic, ginger, and sliced chilies for
   1-2 minutes until fragrant.
3. Stir in the red thai curry paste, peanut butter, and dry spices (cumin, black pepper, oregano, dry basil, and optional saitron). Cook for another minute
4. Pour in the coconut milk, lime juice, and lime zest. Stir well and bring to a simmer. Let it cook for 5 minutes to thicken slightly.
5. Return the salmon fillets to the pan. Reduce heat and simmer gently for 5-7 minutes, or until the salmon is cooked through.
6. Stir in the chopped fresh basil and cilantro. Season with salt to taste.
7. Serve hot, garnished with fried onions and extra fresh herbs.

Serving Tip: Serve over steamed jasmine rice or with warm naan bread to soak up the delicious curry sauce.

Origin Story: This dish is a delightful fusion, marrying the rich, aromatic spices of Thai cuisine with the heart-healthy Mediterranean staple of olive oil. The creamy coconut sauce and succulent salmon create a vibrant and comforting meal that bridges culinary worlds.