I find bringing a Japanese element into the preparation of salmon works very well.
In a blender, combine the ginger with the remaining marinade ingredients and blend until smooth. Arrange the pieces of salmon in a dish and pour the marinade over, turning the fish to coat well. Cover and marinate in the fridge for a minimum of 3 hours.
Meanwhile, make the sauce. Sweat the shallots in the butter until translucent. Add the stock and curry paste, and reduce by half. Add the creamed coconut, stirring well. Simmer for 10 minutes, then press through a strainer. Set aside.
Remove the fish from the marinade, shaking off any excess. In a heavy flameproof pan, heat the oil until moderately hot but not smoking, and sear the fish on one side only until golden brown -about 3 minutes. With tongs, turn the fish over and put the pan into the middle of a
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