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As much as I would like to take credit for making this lovely dish, full credit goes to Mark.  This is his first attempt at cooking (gasp!), and he chose an absolutely delicious dish.  It’s quick and simple too.

This recipe for Salmon Panang is courtesy of Lotus of Siam (LOS), THE BEST THAI RESTAURANT EVER. Next time you’re in Las Vegas, I highly recommend you stop by. In fact, eating at LOS is the most compelling reason to go to Las Vegas, in my humblest opinion.

Lotus of Siam’s Salmon Panang


8-10 oz. salmon fillet (do not season the fish)
1 19-oz. can of good quality coconut milk, unshaken
1 tbsp. Thai red curry paste
1-1/2 tbsp. fish sauce
2 kaffir-lime leaves, cut into thin strands
1 tbsp. vegetable oil
1 tbsp. sugar
1 tbsp. cognac (optional)
1 basil top for garnishing
4 strips of green bell pepper for garnishing
4 strips of red bell pepper for garnishing


1. Preheat the grill. Grill unseasoned salmon to your liking (6-8
minutes on skin side first and 4-6 minutes on the other side is a good
estimate). If a grill is not available, use a skillet to sear both
sides and put in preheated 375-degree oven for about 5-8 minutes to
your liking.

2. Open the unshaken coconut milk can. Reserve the cream that has
risen to the top.

3. Add oil to skillet and turn heat to medium-high.

4. Add Thai red curry paste and stir about two minutes, or until fragrant.

5. Add 1/2-cup liquid part of coconut milk into skillet and stir until
well mixed, about 2-3 minutes. For creamier texture, add more coconut
milk and 1-2 tsp. of reserved coconut cream.

6. Add fish sauce, sugar, and then cognac. Stir for 30 seconds and
then coarse strain the sauce.

7. Place sauce on bottom of serving plate.

8. Place cooked salmon in the middle of serving plate, above the sauce.

9. Garnish with basil around the rim of the plate with red and green
pepper strips alternately placed around the plate rim.

10. Put reserved coconut cream on top of salmon and sauce to your
liking. Sprinkle with kaffir-lime.

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