Chef Matthew Meyer’s Salmon Panang 

Someone who is a true master of their craft spends years honing their skills. Testing new ideas and learning everything that they can from their many adventures and experiences. If we are defining a master in this way, then Mathew Meyer is the Mr. Miyagi of crafting unique cuisine, and Served, 1770 W. Horizon Ridge Parkway #100, is his dojo.

From running a fusion taco truck to opening a small cafe, Meyer has done it all. Served’s menu is very eclectic, offering dishes with Asian and Latin flavors.

Meyer brings to the table a level of culinary complexity that you would be hard-pressed to find elsewhere. The crowning dish of this marvelous menu is the salmon panang. 

“This recipe is one of my personal favorites and dates back to when I was in my teens trying Thai curry for the first time in California. I was very interested in the flavors that made up curry … Eventually, I crafted the recipe you see before you today.”

Salmon Panang 

    
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  • 6 ounces skin-on salmon fillet
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  • 1 12-ounce can coconut milk
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  • 1 4-ounce can Mae Ploy Panang Curry Paste
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  • 2 ounces baby heirloom carrots or baby orange carrots
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  • 2 ounces zucchini, baby or regular zucchini
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  • 2 ounces cherry baby heirloom tomatoes 
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  • 2 ounces red onion, sliced
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  • 1 ounce red bell pepper
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  • 1 ounce orange bell pepper
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  • 1 ounce yellow bell pepper
  • + 1/2 bundle cilantro
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  • Kosher salt
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  • Ground black pepper
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  • 1 cup calrose or brown rice
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  • 2 ounces garlic, chopped
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  • Vegetable oil 

  1. 1. Sauce: Sauté curry sauce with a teaspoon of vegetable oil in a pan for 2-4 minutes until aromatic. Add coconut milk and whisk thoroughly.
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  3. 2. Salmon: Coat a pan on medium heat with a teaspoon of vegetable oil and place salmon skin down until skin is golden brown. Flip over and repeat until all sides are golden brown.
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  5. 3. Vegetables: Heat a separate pan on high with a teaspoon of vegetable oil and place all vegetables in pan. Season with salt and pepper to taste.
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  7. 4. Rice: In a rice cooker or pot, make 2 cups of rice.
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  9. 5. In a medium sauté pan, heat 1 tablespoon of vegetable oil and fry garlic until golden brown and aromatic. Add rice until garlic is all incorporated then set aside.
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  11. 6. To assemble: Place rice in center of plate. Pour curry sauce around rice. Place vegetables on the side and salmon on top of rice with skin up. Garnish with fresh cilantro.