Ingredients
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Panang Curry
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Salmon and Sweet Chili Marinade
Savor the flavors of this Smoked Cedar Planked Salmon, generously glazed in Thai Sweet Chili and served atop Panang Curry.
Instructions
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01
Combine all the marinade/ chili glaze ingredients and pour over salmon. Reserve some for glazing.
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02
Make the Panang Curry: Heat oil and add scallions, peppers, broccoli, and garlic. Cook a few minutes
03
Add Panang curry paste. Mix with vegetables and cook one minute.
04
Add sugar, coconut milk, and the rest of the ingredients.
05
Move to low heat and continue to cook on low heat.
06
Remove salmon from marinade and sear face down.
07
Remove and place on top of cedar plank.
08
Add some cherry wood for more smoke flavor and smoke until 125F-130F internal. Salmon will continue to rise in temp while it rest and when mixed with hot curry. (Do not let salmon reach 145F)
09
Place on top of hot Panang curry and garnish with green onions.
10
Pair with your favorite Grüner Veltliner or Riesling.
