Cedar Bay Grilling - Blogger Recipe Challenge
I'm incredibly honored to have been invited by Cedar Bay Grilling to participate in this year's Blogger Recipe Challenge. They've challenged 30 bloggers to create unique recipes using their mouthwatering pre-planked salmon products, and I couldn't be more excited. I'm entering my Green Curry Salmon Bowl for the entree division, featuring the delightful Cedar Bay Hickory Maple Pre-Planked Salmon. A heartfelt thank you to Cedar Bay Grilling for this amazing opportunity!
Spicy Green Curry and Salmon: The Perfect Match
Prepare to tantalize your taste buds with the irresistible combination of spicy green curry and Cedar Bay’s hickory smoked salmon. The heat from the green curry perfectly complements the rich, smoky flavor of the salmon, creating a harmonious balance that will leave you craving more. Served on a bed of crispy, deep-fried rice noodles, this dish offers a delightful contrast of textures that elevates the entire experience.
What's Not To Love?
Cedar Bay’s pre-seasoned and pre-planked sustainably caught salmon is truly something special. It’s incredibly convenient and perfect for busy weeknights or impressive dinner parties. The pre-planked design makes grilling a breeze, delivering perfectly cooked, flavorful salmon every time. Additionally, you can also cook the salmon in the oven, providing versatility in how you prepare it. Knowing it’s sustainably sourced means you can enjoy your meal with a clear conscience.
Cedar Bay Grilling Company - Social Media Links
Facebook: https://www.facebook.com/cedarbaygrilling/
Instagram: https://www.instagram.com/cedarbaygrillingcompany/
Where To Buy Cedar Bay Products
Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop n Shop, and Roche Bros.
Green Curry Salmon Bowl
Ingredients
- 1 9.7 ounce Cedar Bay Hickory Maple Cedar Planked Salmon
- 4.7 ounce Thai Green Curry divided
- 1 13 ounce Coconut milk divided
- 1 tablespoons garlic, minced
- 1 teaspoon ginger, minced
- 1 cup vegetable or chicken broth more for thinner soup
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 package Maifun Rice Stick Noodles Deep Fry in hot oil
- 2 cups vegetable oil for frying
Instructions
Planked Salmon
- For the Planked Salmon: Follow the manufacturer's instructions for grilling the salmon or baking in the oven. Allow the salmon to cool slightly before cutting the portion in half before serving.
For the Green Curry
- Heat a deep 12-inch sauté pan or medium Dutch oven over high heat. Once hot, add about 4 tablespoons of coconut milk. Let it bubble and sizzle, cooking for about 1 ½ to 2 minutes. Add the curry paste, minced garlic, ginger, and brown sugar. Stir frequently while cooking for about 3 minutes, until it begins to dry out a bit.
- Add the remaining coconut milk, soy sauce, and stock. Bring to a rapid simmer and cook for 3 to 4 minutes. Add more vegetables or chicken stock to achieve the desired consistency.
Deep Fried Rice Noodles
- Heat the oil in a medium Dutch oven until it's very hot. Take the rice noodles out of the package. Deep fry noodles for a few seconds until they puff up and are white. Drain on a paper towel until ready to plate the dish. Alternative: If you don't like crispy rice noodles, serve the curry and salmon with cooked rice instead.
Build Your Bowl
- Add some of the cooked curry to a shallow bowl. Top the curry with crispy rice noodles. Add half of the cooked salmon and serve with lime.
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