Grilled Thai salmon with spring onion crème fraîche

I found this recipe on the back of an instant couscous packet and it's become a firm family favourite.  Sometimes the recipes on the back of packets are surprisingly delicious.  I've substituted massaman curry paste for the red curry paste which is just as good.  The spring onion crème fraîche is very tasty and should also go well with other spicy or Thai curry based dishes.  (serves 2)

Grilled Thai salmon 

with spring onion crème fraîche

2 salmon fillets, skin on
4 tsp Thai red or massaman curry paste
200 ml tub crème fraîche
3 spring onions, finely chopped
1 tsp honey
juice and rind of ½ a lime
small bunch of coriander, finely chopped
salt & pepper to taste
1 lime, cut into wedges, to serve
1 red chilli, sliced thinly, to serve

Make 2 or 3 cuts in the skin side of the salmon fillet.  Rub well with the Thai curry paste.  Refrigerate for 15 minutes to allow the salmon to absorb the curry flavours.  

Make the spring onion crème fraîche by combining all the other ingredients, reserving a little of the coriander and the chopped spring onions for serving.

Cook the salmon under the grill skin side up for about 5 minutes until the skin is dark and crispy and the salmon just cooked, but still slightly pink in the middle.  If the fillets are very thick you might have to turn the salmon over and grill for another 2-3 minutes.  

Serve with the spring onion crème fraîche, a lime wedge, a little chopped fresh coriander, chilli and spring onions sprinkled over the top, couscous and a green salad.

Sri Lankan Watalappan (cardamon infused coconut custard)

Watalappan (pronounced what-a-lup-pun) is a creamy coconut custard with an exotic spicy warmth to it, and was one of the many gastronomic delights I experienced during a trip to wonderful Sri Lanka.  I first tried watalappan at the beautiful old Governor’s Mansion up in the misty tea estates in the central highlands of Sri Lanka and it is a simple and delicious end to a meal, especially after a spicy curry.

Traditional watalappan uses Kitul Jaggery which is a dark brown, hardened block of sugar from the Kitul palm. If you can’t find jaggery you can replace it with a good quality unrefined brown sugar with a high molasses content.  Make sure you use thick coconut milk - preferably from a tin and not the more watery boxed versions.  (serves 4)

 Sri Lankan Watalappan 

(Cardamom Spiced Coconut Custard)

4 eggs
100 g finely grated jaggery or dark brown sugar
3 cardamom pods, crushed
¼ tsp grated nutmeg
1 cinnamon quill
1 tsp vanilla extract
200 ml thick coconut milk
100 g toasted cashew nuts
pinch of salt

Preheat the oven to 150°C.  Grease 4 one cup capacity ramekins (or a pie dish) with a little butter.

Place the jaggery, coconut milk, spices and vanilla in a small saucepan over low heat and stir gently for a few minutes until the sugar has dissolved. Set aside to cool slightly. Put the eggs in a bowl and whisk until pale and creamy. Slowly pour in the coconut milk mixture, whisking to combine. Strain the mixture through a sieve into a jug and pour the mixture into the prepared ramekins or pie dish.

Prepare a water bath (a large, deep oven tray that your pie dish or ramekins fit in easily), and fill with hot water to come about half way up the pie dish or ramekins and put it in the oven.   After 35 minutes sprinkle over some of the cashews.   Bake for another 10 minutes for the ramekins and up to 25 minutes for a pie dish, depending on the depth of the dish. You want the custard to be set, but the middle to still be a little wobbly.

Remove the ramekins from the water bath with tongs and let them cool for about 15 minutes, then cover with cling wrap and chill in the fridge for at least 3 hours, or preferably overnight.  Serve sprinkled with the remaining chopped cashew nuts.