Diane Morgan’s Thai green curry with salmon

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Salmon is one of the most popular fish in North America and the wild-caught type is back in season now.  As with any fish in demand, there are concerns about sustainability and supply. Then there’s the labeling issue, the threat posed to salmon by marijuana growers and the differences between wild and farmed salmon, organic and conventional fish, and Atlantic and Pacific species. The list goes on.

Lucky for us Diane Morgan has a new book out that is full of facts and figures about the pink fish called “Salmon: Everything You Need to Know and 45 Recipes.” The book includes many different ways to prepare salmon that I can’t wait to try, from raw and lightly preserved to sous-vide. This recipe for Thai green curry salmon is tasty, quick and pretty on the plate.