Sutter Home Wine’s March Book Club Pick
Congratulations to Deborah Crombie, whose novel The Sound of Broken Glass has been selected as Sutter Home Wine’s March Book Club Pick! In the novel, when Detective Inspector James joins forces with Detective Inspector Melody Talbot to solve the murder of an esteemed barrister, their investigation leads them to realize that nothing is what it seems—with the crime they’re investigating and their own lives. Deborah joins us today to give us the recipe for Red Curry Salmon, a recipe that encourages friends and family to pop buy unexpectedly asking, “What’s for dinner?” Pair with Sutter Home Zinfandel to take this dish to the next level.
There’s nothing I like better than having friends or family show up for an impromptu dinner. We gather in the kitchen, everyone has a hand in the prep and cooking while we visit and have a glass of wine. Then, if we are no more than four, we squeeze around the kitchen island with our plates, and if more, adjourn to the dining room.
My characters do much the same. Often progress is made on cases when friends and colleagues join Duncan and Gemma in the kitchen of their Notting Hill home. Kit, their fourteen-year-old son, likes to cook, too. In The Sound of Broken Glass, Duncan and Kit prepare a supper of fresh salmon fish cakes with a yogurt dill sauce, steamed new potatoes, and salad.
So when my daughter and son-in-law dropped in recently for a last minute, “Hmm…What shall we cook?” dinner, the results were so good I think I’ll have to share the recipe with Duncan and Gemma in the next book.
Red Curry Salmon
2 very fresh salmon fillets
Red Thai curry paste (I use Thai Kitchen)
1 can coconut milk
Rub the salmon all over thoroughly with the curry paste. Allow to sit about half an hour, long enough for the curry flavor to infuse the fish and for the fish to come to room temperature.
Bring the coconut milk to a simmer in a pan large enough to hold the fillets. Slip the fish into the coconut milk, cover, and turn off the heat. Allow the fish to poach in the hot liquid just until the fillets are cooked through in the center. This should take about ten minutes, depending on the thickness of the fillets.
While the fish is poaching, stir-fry a finely diced clove of garlic and a finely diced tablespoon of ginger in a tablespoon of peanut oil. When the spices release their fragrance, add sugar snap peas and stir-fry for another thirty seconds to a minute, just until the sugar snaps turn a little brighter green. They should be hot but still crisp.
Divide the cooked fish into four portions and serve with hot steamed brown rice, drizzled liberally with the curry-infused coconut milk, and the sugar snap peas.