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    Home » Recipes » Dairy-Free

    Updated: Sep 19, 2023 by Marc Matsumoto · 28 Comments

    Slow roasted salmon with peanut curry

    When it comes to seafood, common knowledge tells us to cook it hot and fast, so when I saw slow roasted Steelhead on the menu at the Painted Lady in Newberg Oregon, I was skeptical. I guess curiosity won over my skepticism because I ordered it. The dish as a whole was a disaster. There
    Recipe Pin

    The dish as a whole was a disaster. There was so much going on I can't even remember half the things in/on/around the steelhead, but the limp overdressed arugula and prosciutto were memorable as was the fact that the dish was sooo salty I couldn't taste much of anything else. Though in all fairness to the restaurant, the service was very friendly and the appetizer and dessert were both good.

    So if it sounds bad and tasted bad, why would I make my own rendition?

    As I said, the dish as a whole was a disaster. The slow roasted Steelhead on the other hand was transformational! As I was eating it, I went back and forth between oral bliss as the Steelhead melted into a pool of flavor on my tongue and utter indignation over the travesty that was on my fork.

    Determined to fix this injustice I spent the next few days contemplating what I'd pair with the moist and melty morsels. This peanut and spicy red curry sauce melds perfectly with the creaminess and earthiness of the roasted salmon while the crispy, sweet and minty slaw strikes a pleasing juxtaposition, that will cool your palette and bring a smile to your face.

    A couple things to note, use the best sockeye salmon or steelhead trout you can find (wild and line caught ideally). When making the sauce, don't let it boil as the oil will separate (I turned my back for a few minutes as I was reheating it and it boiled which is why the photo doesn't look so great).

    📖 Recipe

    Slow roasted salmon with peanut curry

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    Ingredients 

    For roast

    • 500 grams salmon (Sockeye or Steelhead filets that are relatively uniform in thickness)
    • 1 tablespoon brown sugar
    • ¼ teaspoon salt

    for sauce

    • 1 clove garlic (pressed or minced)
    • 1 teaspoon ginger (minced)
    • 1 teaspoon coriander seed (ground)
    • ½ teaspoon garam masala (or curry powder)
    • ¼ teaspoon cumin (ground)
    • 1.5 teaspoons Thai red curry paste
    • 1 tablespoon unsweetened peanut butter
    • ½ cup coconut milk
    • 1 teaspoon fish sauce
    • ½ teaspoon brown sugar (omit if you're using sweetened peanut butter)

    for slaw

    • 1 cup sugar snap peas (blanched)
    • ¼ cup peanuts (toasted roughly chopped)
    • 1 tablespoon mint (minced)
    • 2 teaspoons rice vinegar
    • 1 teaspoon fish sauce

    Instructions

    • About 30 minutes before putting it in the oven sprinkle a large pinch of brown sugar and small pinch of salt on each salmon fillet and rub onto the flesh side, cover and let them come to room temperature. Preheat the oven to 200 degrees F.
    • Place the salmon fillets on a roasting pan and put them in the oven. Depending on the thickness of your fillets, how cold they are and how accurate your oven temp is, the fish could take anywhere from 30 minutes to over an hour. You don't want to check it so often that you let all the heat out of the oven, but the best way to tell if it's done is to stick a fork in it and see if it flakes easily.
    • To make the sauce heat a saucepan. Add the oil, garlic and ginger and fry until fragrant. Add the coriander seed, garam masala, cumin, and curry paste and mash together with the garlic and ginger until the spices give off a nice fragrance. Add the peanut butter and mash it all together into a smooth paste. Turn down the heat and add the coconut milk, whisking to combine into a smooth sauce. Heat until it just comes to a simmer but do not boil.
    • For the slaw, wash and de-string the snap peas. Boil a large pot of well salted water. Drop the peas in the boiling water and lightly blanch (less than a minute). Drain and immediately rinse with cold water. Using a sharp knife slice the snap peas lengthwise into thin strips. Mince the mint and add it to the slaw along with the peanuts. When you're ready to serve it dress the slaw with the fish sauce and vinegar (if you do it too early the vinegar will discolor the peas and mint).
    • When the salmon is done just plate each fillet and cover with the sauce. It goes nicely with some jasmine rice.
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    Reader Interactions

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      Recipe Rating




    1. Laura @ Hungry and Frozen says

      June 21, 2008 at 11:03 pm

      Sounds fabulous, looks fabulous. Sorry to hear about the sucky restaurant experience, but at least the dessert was good!

      Reply
    2. manggy says

      June 22, 2008 at 12:08 am

      Yikes, I can just imagine the too-salty dish. How nice that you were able to discern the great fish under it!
      Would you believe I actually have all your sauce ingredients in my pantry? The recipe looks great!

      Reply
    3. Christie @ fig&cherry says

      June 22, 2008 at 12:36 am

      Absolutely gorgeous! Love the greens.

      Reply
    4. Lulu Barbarian says

      June 22, 2008 at 2:12 am

      Snappy!

      Reply
    5. Laura @ Hungry and Frozen says

      June 22, 2008 at 3:03 am

      Sounds fabulous, looks fabulous. Sorry to hear about the sucky restaurant experience, but at least the dessert was good!

      Reply
    6. manggy says

      June 22, 2008 at 4:08 am

      Yikes, I can just imagine the too-salty dish. How nice that you were able to discern the great fish under it!
      Would you believe I actually have all your sauce ingredients in my pantry? The recipe looks great!

      Reply
    7. Christie @ fig&cherry says

      June 22, 2008 at 4:36 am

      Absolutely gorgeous! Love the greens.

      Reply
    8. Lulu Barbarian says

      June 22, 2008 at 6:12 am

      Snappy!

      Reply
    9. jj says

      June 22, 2008 at 10:03 am

      Great job, "WOW" is about all I can say...but sorry you had that bad experience in the restaurant, although it sounds like it inspired you, so it wasn't a total waste!

      Reply
    10. noble pig says

      June 22, 2008 at 10:10 am

      The Painted Lady is somewhat in the area of the property I bought in Oregon. I've always wanted to go when we are there. Sorry it wasn't up to par!

      Reply
    11. White On Rice Couple says

      June 22, 2008 at 12:57 pm

      Steelhead trout is something I need to look up here. I haven't had this yet, but am looking forward to it soon.
      Sorry to hear that the dish was so bad, but at least the fish was good. At least all your money wasn't to waste!
      BUT...your rendition looks fab! And I love the sauce!

      Reply
    12. jj says

      June 22, 2008 at 2:03 pm

      Great job, "WOW" is about all I can say...but sorry you had that bad experience in the restaurant, although it sounds like it inspired you, so it wasn't a total waste!

      Reply
    13. noble pig says

      June 22, 2008 at 2:10 pm

      The Painted Lady is somewhat in the area of the property I bought in Oregon. I've always wanted to go when we are there. Sorry it wasn't up to par!

      Reply
    14. diva says

      June 22, 2008 at 2:27 pm

      mmm i do love peanut sauces. looks awesome. sorry to hear the dish wasn't too fantastic but wow, it's inspired this!
      gorgeous.

      to think i had baked smoked salmon with some veg for lunch today --- plain as hell. oh well. it makes me superbly studenty. 🙂

      Reply
    15. Heather says

      June 22, 2008 at 2:49 pm

      Aww, too bad you didn't get a chance to wander in to some fine(r) dining in P-town. The only other restaurant I've been to out there in Yamhill County similarly oversalted everything. Must be something in the wine that ruins the chefs' ability to properly season food (I swear those crabcakes gave me kidney stones).

      Good on you for fixing it.

      Reply
    16. White On Rice Couple says

      June 22, 2008 at 4:57 pm

      Steelhead trout is something I need to look up here. I haven't had this yet, but am looking forward to it soon.
      Sorry to hear that the dish was so bad, but at least the fish was good. At least all your money wasn't to waste!
      BUT...your rendition looks fab! And I love the sauce!

      Reply
    17. diva says

      June 22, 2008 at 6:27 pm

      mmm i do love peanut sauces. looks awesome. sorry to hear the dish wasn't too fantastic but wow, it's inspired this!
      gorgeous.

      to think i had baked smoked salmon with some veg for lunch today --- plain as hell. oh well. it makes me superbly studenty. 🙂

      Reply
    18. Kevin (Closet Cooking) says

      June 22, 2008 at 6:34 pm

      That peanut cutter curry sauce sounds really good and even better on salmon!

      Reply
    19. Heather says

      June 22, 2008 at 6:49 pm

      Aww, too bad you didn't get a chance to wander in to some fine(r) dining in P-town. The only other restaurant I've been to out there in Yamhill County similarly oversalted everything. Must be something in the wine that ruins the chefs' ability to properly season food (I swear those crabcakes gave me kidney stones).

      Good on you for fixing it.

      Reply
    20. Kevin (Closet Cooking) says

      June 22, 2008 at 10:34 pm

      That peanut cutter curry sauce sounds really good and even better on salmon!

      Reply
    21. Ginny says

      June 23, 2008 at 10:46 pm

      Looks great to me! Love the idea! 🙂

      Reply
    22. Ginny says

      June 24, 2008 at 2:46 am

      Looks great to me! Love the idea! 🙂

      Reply
    23. michelle @ TNS says

      June 24, 2008 at 3:22 pm

      i have some halibut that needs cooking as well as a bag of snap peas from my CSA box, and i think a slightly lighter version of this will grace my table tonight.

      of course, i don't know how, exactly, i'm going to do that yet.

      Reply
    24. michelle @ TNS says

      June 24, 2008 at 7:22 pm

      i have some halibut that needs cooking as well as a bag of snap peas from my CSA box, and i think a slightly lighter version of this will grace my table tonight.

      of course, i don't know how, exactly, i'm going to do that yet.

      Reply
    25. Marc Matsumoto says

      December 27, 2014 at 1:48 am

      Thanks! Happy New Year! So glad to hear you and your friend enjoyed this!

      Reply
    26. Joey & Quynh says

      May 23, 2020 at 9:32 pm

      Hi Marc!

      Made this recipe the night before last because it sounded DELICIOUS. You mention curry paste in the directions but *not* in the ingredients. Not the end of the world (I added red curry paste to taste), but might want to add that in for others!

      Sauce was scrumptious and the concept of slow-roasting salmon had never previously crossed my mind. Thanks for all that you do!

      Reply
      • Marc Matsumoto says

        May 24, 2020 at 10:36 am

        Hi Joey & Quynh, thanks for letting me know. I'm glad to hear this turned out for you even with the missing quantities. This is a very old recipe, and unfortunately it looks like some things got dropped during one of our moves. I've filled in the missing ingredients. If you run into anything like this again, please let me know as I have backups of the recipes I can fix it from.

        Reply
    27. Nadine says

      December 21, 2020 at 1:29 am

      This was a fun experiment! It won’t be a regular like your Teriyaki Salmon instantly became in my home, but the freshness of the slaw with the soft salmon and depth of the peanut curry sauce was surprisingly enjoyable

      Reply

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