How One of NYC’s Best Chefs Makes Salmon (3 Michelin Star) | Made to Order | Bon Appétit

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: generic curry paste

Homemade curry powder can be made with common spices.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is a healthier option, while tilapia is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce in vegetarian dishes.

Prepare the salmon by checking for freshness and letting it come to room temperature before cooking.

Season the salmon with fine sea salt just before cooking.

Cook the salmon using a technique called uni lateral, where heat comes from the bottom slowly, in a pan with a little water and butter.

While the salmon cooks, slice shallots, garlic, and ginger thinly to sweat them in a pan with oil.

Add white wine to the pan with the vegetables to add acidity and prevent the coconut milk from being too rich.

Stir in Madras curry powder and let the sauce come to a simmer, adding a little water as needed.

Pass the sauce through a shinoa to filter out solids and achieve a smooth texture.

Baste the salmon with the cooking liquid and check for doneness using a metal skewer.

Plate the salmon carefully and decorate with chives and surrounding vegetables.

Finish the sauce with lemon juice and whisk to incorporate air before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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