Q: The Five Seasons Brewery in the Prado has some amazing dishes, but my favorite is the Coconut Curry Salmon. It's absolutely delectable. Any help with this recipe would make mouths happy all over Atlanta, I'm sure of it!

— Jennifer Dewberry, Acworth

LOUIE FAVORITE/AJC (ENLARGE)
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A: "This dish is made in two stages," says Five Seasons chef and co-owner David Larkworthy. "First, the curry sauce is prepared, and then the sauce is used to cook the vegetables for the finished dish. Use the freshest vegetables you can find. They add flavor, color, nutrition and texture to the dish. Choose your favorites."

To serve, place the salmon over sticky rice, and spoon the sauce and veggies on top. This dish has a bit of heat. For less spice, decrease curry paste.

— Jeanne Besser, for the Journal-Constitution

MAIN DISH

Salmon With Spicy Thai Coconut Curry Sauce

Makes 8 servings Preparation time: 20 minutes Cooking time: 30 minutes

For the curry sauce:

2 cans coconut milk, shaken well

1/2 cup heavy cream

1/2 cup fish or low-sodium chicken stock

2 tablespoons red curry paste

2 tablespoons tomato paste

1 tablespoon minced garlic

1 tablespoon minced shallot

1 tablespoon diced carrot

1 tablespoon diced celery

1 tablespoon diced onion

1 1/2 teaspoons fish sauce

1 1/2 teaspoons salt

1/2 cup fresh basil leaves

2 tablespoons fresh-squeezed lemon juice

2 tablespoons fresh-squeezed lime juice

For the vegetables:

1 tablespoon butter

1 tablespoon chopped shallot

1 tablespoon minced garlic

1/2 cup sliced wild mushrooms

1/2 cup julienne carrots

1/2 cup sliced green beans

1/2 cup julienned red peppers

1/2 cup julienned sweet onions

1/2 cup sugar snap peas

1/2 cup julienned squash

For the fish:

3 pounds salmon fillets

Salt and white pepper

2 tablespoons canola oil

To prepare curry sauce: In a large saucepan or stockpot, combine coconut milk, cream, stock, red curry paste, tomato paste, garlic, shallot, carrot, celery, onion, fish sauce and salt. Simmer for 15 minutes. Add basil, lemon juice and lime juice and simmer for 5 minutes. Puree with immersion blender or cool and puree with blender. Pass through a strainer and return to pot.

To prepare vegetables: In a skillet, melt butter. Add shallot and garlic and sauté until softened. Add mixture to curry sauce. Add mushrooms, carrots, green beans, red peppers, sweet onions, sugar snap peas and squash to curry sauce and stir to combine. Reheat until veggies are just cooked through.

Meanwhile, prepare fish: Sprinkle salmon with salt and pepper. In a large skillet, heat oil. Add salmon and pan fry until done.

Transfer to individual plates, top salmon with sauce and vegetables.

Per serving: 444 calories (percent of calories from fat, 58), 37 grams protein, 10 grams carbohydrates, 3 grams fiber, 29 grams fat, 114 milligrams cholesterol, 723 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.