I still had leftover Penang red curry paste and coconut milk from the previous day's dinner. I intended to use them up if I could. It's not that I am spendthrift or hyper focused on not wasting food. It's because I am actually pretty lazy when it comes to preparing meals. Too many meals require too many steps. I try to skip unnecessary food prep when I can. And in this case; I (the AlphaLazyChef) could.
Time to throw it all together: This will take only 10 minutes to prep and another 18 minutes to enjoy a glass of wine while it cooks.
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| Prepped and ready to cook. |
Ingredients (Note: many are the same from the ravioli dish)
Fish
2 Salmon filets about 1/3 lb each
Crust
1 Tbsp of Penang curry paste
1 Thai chile pepper
2/3 cup fresh cilantro (yes, you can use the stems)
1/4 cup coconut milk
1 small shallot (about 1 tablespoon) diced
1/2 cup Panko flakes (you can use matzo meal, bread crumbs or crushed water crackers)
1/4 lime
Beans
2 handfuls of green beans
1 shallot sliced and
Dark sweet soy sauce
Galangal powder
Five Spice powder
Black pepper
Puree or mulch 'crust' ingredients in a food processor except the Panko flakes and the 1/4 lime. Remove and place in bowl, mix in 1/2 cup Panko flakes. Spread mixture over the top of two salmon fillets. On the same cookie sheet, place one sliced shallot on top of a couple handfuls of green beans, drizzled approx 1 Tbsp soy sauce, and a light dusting of black pepper, galangal and five spice. Finally, drizzled approx 1 tsp of garlic olive oil.
Bake at 375 degrees for 18 minutes assuming you let the fish come to room temperature first. While baking drink your glass of wine or beer or milk, or run around the block to get some exercise. Now that's multitasking.
The salmon should be slightly translucent inside. Not cooked to death and dry. Drizzle juice from the 1/4 lime onto the fish. Plate, serve, eat, score points with your Beta and bask in the warmth of a good lazy meal.
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