Gregory Gourdet’s Grilled Salmon and Peach Coconut Curry
Top Chef fans will recognize Gregory Gourdet as a finalist on seasons 12 and 17 of the series. His restaurant, Kaan, won a James Beard Award in 2023. It’s safe to say that this man knows his way around a kitchen. But, as a marathon runner and healthy eating advocate, Gregory’s food is more than just delicious. It’s also designed to feed the body the nutrients it needs to perform at a high level and recover quickly.
This curry has high overall nutritional value, with Omega-packed salmon as the star, but the contribution of the produce that supports it should not be overlooked.
This recipe is perfect with our Bloom Box peaches and screams summer. A little curry paste, herbs, and a drizzle of reduced coconut cream keep the flavor profile in balance. Gregory likes grilling to char the skin, the whisper of bitterness complementing the sweetness of the stone fruit. This dish is best enjoyed warm or at room temperature, perfect for relaxed summer dining.
Supercontributor ginger can cut down on fermentation, constipation, and other causes of bloating and intestinal gas. Wear and tear on cells. Ginger contains antioxidants. These molecules help manage free radicals, compounds that can damage cells when their numbers grow too high.
The vitamin A in peaches is key to skin health, as it supports the constant process of replacing old skin cells with new, healthy cells. It also helps protect your skin from damage by free radicals. Peaches are a good source of vitamins C and K, which your body uses to heal wounds.
Thai Basil isn't just a pretty herb. It's a powerhouse of health benefits. Its essential oils, including eugenol, are anti-inflammatory cleanse champions, providing relief for conditions like rheumatoid arthritis. The herb's compounds also tackle cholesterol, delivering a one-two punch to lower LDL and boost HDL levels.
Ingredients
3 tablespoons virgin coconut oil
2 garlic cloves, thinly sliced1 tablespoon finely chopped ginger
1½ teaspoons kosher salt
1 tablespoon red curry paste, homemade or store-bought
2½ pounds ripe peaches, halved, pitted, and cut into 1-inch pieces
3 tablespoons finely chopped palm sugar or coconut sugar
2 cups freshly squeezed orange juice
1¾ cups well-shaken coconut cream
Six 5-ounce skin-on salmon fillets
1½ tablespoons avocado oil
2 teaspoons kosher salt
Jalapeño Oil, optional (see note)
Handful Thai basil leaves
Preparation
In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic turns golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm. Make the dish
In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it’ll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon with salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
Carefully run a metal spatula between the grates and the skin (if the skin hasn’t released from the grates just yet, wait another minute), flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that’s medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.
For the jalapeño oil (optional) Combine the 1 cup avocado oil, 3 large jalapeño chiles (stemmed and halved lengthwise), and ½ teaspoon kosher salt in a medium saucepan, set it over medium-high heat, and wait until bubbles form around the chiles. Reduce the heat to medium-low and let the chiles sizzle just until they turn a brighter shade of green, about 2 minutes. Turn off the heat and let the mixture cool. Transfer to a blender, making sure to scrape any salt that has collected in the bottom of the pan into the blender as well. Puree until as smooth as possible, about 1 minute. Makes about 1 1⁄4 cups oil, which keeps in an airtight container in the fridge for up to 3 weeks.
