Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet-spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off. I like grilling to char the skin, the whisper of bitterness complementing the sweetness of the stone fruit. I prefer the flavor of the curry when it’s served warm or at room temperature, perfect for relaxed summer dining.
Combine the 1 cup avocado oil, 3 large jalapeño chiles (stemmed and halved lengthwise), and ½ teaspoon kosher salt in a medium saucepan, set it over medium-high heat, and wait until bubbles form around the chiles. Reduce the heat to medium-low and let the chiles sizzle just until they turn a brighter shade of green, about 2 minutes. Turn off the heat and let the mixture cool. Transfer to a blender, making sure to scrape any salt that has collected in the bottom of the pan into the blender as well. Puree until as smooth as possible, about 1 minute. Makes about 1 1⁄4 cups oil, which keeps in an airtight container in the fridge for up to 3 weeks.
Recipe information
Yield
Serves 6
Ingredients
For the Curry
For the Dish
Preparation
Make the curry
Step 1
In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
Step 2
Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
Make the dish
Step 3
In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it’ll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
Step 4
Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
Step 5
Carefully run a metal spatula between the grates and the skin (if the skin hasn’t released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that’s medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
Step 6
Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
23 Grilled Fish Recipes for Your Next Cookout
Like cedar-plank salmon, fish tacos al pastor, and grilled halibut Niçoise.49 Summery Salmon Recipes
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
