Don’t forget about those collars when you are filleting your fish. So so good for you, and so so good - also if we are continuing the annoying trend there…so SO hard to overcook such a rich and oily part of the salmon.
::FOR THE SOUP::
Cooked rice noodles to package instructions, rinsed with cold water and set aside.
I preheated my large cast iron pot, doused with olive oil, and sautéed a yellow onion with about 2 Tbs red curry paste for 2 minutes. Then added a huge pile of stemmed fresh green beans (what I had to use up, but highly recommend because yum, but feel free to use veggies you have on hand in combination or in place of) and sautéed for another 2 minutes. Next I dumped 3 cans of coconut milk and brought to a boil and then down to a simmer. Added a dollop of creamy peanut butter, a few splashes of fish oil, salt to taste, and a small handful of brown sugar. I added a bunch of chopped Tuscan kale and let the soup simmer until the green beans were tender, but not too soft (perfect time to grill the bellies).
::FOR THE SALMON::
Marinated for about an hour in a mixture of melted butter, brown sugar, and lemon juice (my mom always says you taste it and when you don’t overwhelming taste lemon or brown sugar alone, you know you have the right quantities). Grilled on high heat for about 5 min each side until each side had a good grill char.
::ASSEMBLY::
Rice noodles topped with soup, cilantro, a nice big spoonful of chili crisp and salmon collars (which of course I picked from the bones after this pic!)
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