Grilled Salmon with Peach Curry & Coconut Cream

CURRY:--
3 tbsp coconut oil
2 garlic cloves, thinly sliced
1 tbsp finely chopped ginger
1 tsp salt
1 tbsp red curry paste
1 kg ripe peaches, halved, pitted & cut in 2 cm pieces
3 tbsp raw sugar
2 cups orange juice
DISH:--
1¾ cups well-shaken coconut cream
Six (140 g) skin-on salmon fillets
1½ tbsp SIDS CHILLI & LIME OIL
SIDS SALT & PEPPER to taste
Jalapeño Oil, optional
Handful basil leaves

Make the Curry:
In a large frypan or sauté pan, heat the coconut oil over medium until shimmery. Add garlic, ginger, salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add curry paste and cook, stirring often, until very fragrant and a shade darker in colour, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavours 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, 10-15 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), 18-20 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 SIDS CHILLI & LIME 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 all over with the SIDS SALT & PEPPER. 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) then 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 centre 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 basil. Serve right away.
For the Jalapeño Oil:
Combine the 1 cup avocado oil, 3 large jalapeño chillies, (stemmed and halved lengthwise) and ¼ teaspoon salt in a medium saucepan, set it over medium-high heat, and wait until bubbles form around the chillies. Reduce the heat to medium-low and let the chillies 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. Purée until as smooth as possible, about 1 minute. Makes about 1⁄4 cups oil, which keeps in an airtight container in the fridge for up to 3 weeks.