Asian Fusions!

Welcome to Thailand and Japan! I love when a meal is able to transport me to another place and yet leave me with a satisfying sense of home.  One of my latest dishes combined the sweet and savory flavors of curry and coconut with the refreshing coolness of cucumbers and lime!

THAI STYLE CORN SOUP WITH SHRIMP AND GREEN CURRY
serves 3

1 Tablespoon Vegetable Oil
1 Small Yellow Onion, Chopped
2 Slices Fresh Ginger (Each 1/4 Inch Thick)
1/2 Teaspoon Kosher Salt
2 Cups Fresh Corn Kernels (Cut from 2 Ears of Corn)
1 Can (14 1/2 oz) Vegetable Broth
1 Can (14 1/2 oz) Unsweetened Coconut Milk
3 Tablespoons Fish Sauce
2 Tablespoons Fresh Lime Juice, Plus More as Needed
1 Tablespoon Firmly packed Light Brown Sugar
1 Teaspoon Grated Lime Zest
1/2 Teaspoon Green Curry Paste, Plus More as needed (See note)
8 ounces Medium Shrimp, Peeled and Deveined
3 Tablespoons Chopped Fresh Basil or Cilantro, Or 1 1/2 teaspoon of each

Heat the oil in a medium heavy-bottomed sauce pan over medium heat.  Add the onion, ginger, and kosher salt.  Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes.  Add the corn, stock, coconut milk, fish sauce, the 2 tablespoons lime juice, the brown sugar, lime zest, and the 1/2 teaspoon curry paste and bring to a boil.  Reduce the ginger with a slotted spoon and stir in the basil.  Add more lime juice and curry paste if necessary.

NOTE:  Thai Kitchen curry paste is widely available.  Look for it in the Asian ingredient section of the supermarkets, or visit their Web site at www.thaikitchen.com

GRILLED SALMON WITH SOY-GINGER GLAZE AND PICKLED CUCUMBERS
serves 2

Marinade
 
3/4 Cup Dry Sherry
2 Tablespoons Soy Sauce
1 Tablespoon Plus 1 Teaspoon Honey
2 Medium Cloves Garlic, Minced
2 Teaspoons Fresh Lime Juice
1 Teaspoon Asian Chili Sauce
1 Teaspoon Peeled and Finely Chopped Fresh Ginger
2 Salmon Steaks or Filets (6 to 8 ounces each)

Pickled Cucumbers

1 Cup Paper Thin Slices Cucumber (seeds removed)
1/4 Very small Red Onion, Sliced Paper Thin
1/4 Cup Seasoned Rice Vinegar (See Note)
Vegetable Oil for Brushing
2 Teaspoons Dark Sesame Oil
Cilantro Sprigs for Garnishing

Combine the sherry, soy sauce, honey , garlic, lime juice, chili sauce, and ginger in a small saucepan.  Put the salmon in a baking dish and pour 1/4 cup of the marinade over the fish.  Let stand at room temperature for at least 30 minutes, or refrigerated up to 2 hours.

Put the cucumber and red onion in a small bowl.  Add the vinegar and toss to coat evenly.  Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.  Or set a grill pan over  high heat until it is hot and beginning to smoke.

Remove the fish from the marinade and pat dry. Brush the fish on both sides with vegetable oil.   Grill, turning once, for 3 to 5 minutes on each side, or to your liking.  Be careful not to overcook.

Meanwhile, put the remaining marinade in a small saucepan over medium high heat and cook until reduced to a syrupy consistency (about 1/4 cup), about 10 minutes.  Remove from the heat and stir in the sesame oil.  Serve the salmon with the soy ginger glace and top with a heaping portion of the pickled cucumbers. Garnish with Cilantro Sprigs.

NOTE: If you cannot find seasoned rice vinegar, add 1 1/2 tablespoons sugar and 1 teaspoon kosher salt to 1/4 cup unseasoned rice vinegar.

CHEF'S SUGGESTION:  This recipe taste absolutely wonderful and lush using Tuna Steaks as well.