Norwegian Salmon Molee

Procedure

• Prepare the rice according to package directions. 

Carrot Relish

•  Thinly slice the garlic. 
• Split 4 chiles down the center. 
• Peel and julienne the carrots.  
• Heat a wok or large skillet over medium-high heat, add canola oil, then mustard seeds until they become fragrant. 
• Add 10 curry leaves, half the sliced garlic and 4 split green chilies and sauté for about 30 seconds.  
• Add julienned carrots and pinch of salt and sauté for about 2 minutes. 
• Transfer carrots to bowl, add 1 ½ tbsp lemon juice and reserve. 

Salmon

•  Grate or finely chop the ginger. 
• Chop the onion. 
• Chop the tomatoes. 
• Heat a deep sauté pan over medium heat.  Add vegetable oil, then ginger and sauté for about 2 minutes. 
• Add the onions, remaining garlic, 8 curry leaves, and turmeric powder. Cook over low heat until onions turn translucent. 
• Add the chopped tomatoes and 2 ½ whole Thai green chilies. 
• Add coconut milk and water. Cover and simmer for 20 minutes. 
• Add remaining lemon juice, pinch of salt and salmon, and simmer over low heat for 5-6 minutes or to desired temperature. 

Transfer to serving dish, garnish with carrot relish along side hot jasmine rice.  

Serving Suggestion:

• Serve with grilled eggplant.
• Serve with sliced tomatoes and cucumber.