This is my husband Ray’s favorite dinner right now, so I make it often.  I initially was using wild sockeye salmon, but it’s not always available, so then used atlantic salmon.  Trout works well with the recipe also. 

Prep time:  10 minutes

Cooking time:  20 minutes

Serves:  4


4-8 oz filets of salmon, skinned preferably

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 teaspoon curry powder

6 tablespoons grapeseed oil

1/2 cup onion diced

2 garlic cloves minced

1 teaspoon jalapeno pepper minced

1 tablespoon Thai Green Curry paste

6 cups of vegetable or chicken stock

2 tablespoons fish sauce

1 cup coconut milk

3 cups broccoli cut into 1-2 inch florets 

20 thin spears of asparagus or 16 thick spears of asparagus

454 gram bag of fresh vermicelli eggs noodles(stir fry noodles)or use rice is you prefer, I think basmati would be the best.  If you use basmati rice, 2 cups of raw to 4 cups of water, bring up to a boil then reduce to low for about 15 minutes or until all the water is gone and the rice is nice and fluffy.  Cook the rice while cooking everything else, so it’s ready when you need to serve.

2 tablespoons Agave syrup or what ever sweetener you like-Agave is sweeter than sugar, so you may need more of your sweetener if not using Agave.


1.  Use a high sided, large sauce pan or medium sized stock pot.  Heat to medium heat, add 2 tablespoons of oil, then add onions.  Cook onion until transparent, add garlic, jalapeno and Thai Green curry paste, cook for a minute or 2.  Then slowly add in vegetable or chicken broth.  Mix well.

2.  Add fish sauce, coconut milk and agave syrup.  Taste and season some more if needs be. Bring up to a low simmer.

3.  In the meanwhile mix together the flour, salt, pepper and curry powder, this will coat the salmon pieces on both sides before you sear it.  Take skinned salmon filet and cut into about 6-8 ounce pieces, you should get about 6 pieces.

4.  Heat medium saute pan to medium high, add 4 tablespoons of oil.  Coat each piece of salmon on both sides with flour mixture.  Carefully lay it in the hot oil.  Cook for about 3 minutes on each side, depending on thickness.  When finished, set aside on plate in warm oven, 250 degrees F will keep the salmon warm.

5. Bring broth mixture up to a boil and add broccoli and asparagus, cover the pot. Cook for 3 minutes, don’t overcook, then add fresh vermicelli noodles if you are using them, cook for only 30 seconds in boiling broth and vegetable mixture. Turn off the heat and serve immediately.  

6.  Pick up the vermicelli noodles(if using rice add about 1/2  cup cooked to the bottom of serving bowl) and vegetables with tongs and put into the bottom of the bowl, add broth with ladle and then add a piece of salmon and serve.


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