Ingredients

The following ingredients have 4 Servings
  • 4 (4 oz) salmon fillets, skin removed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 tbsp green curry paste
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 1 tbsp fish sauce
  • 2 tsp brown sugar, optional
  • 1 small sweet onion thinly sliced
  • 1 red bell pepper, cored, thinly sliced
  • 1 green bell pepper, cored, thinly sliced
  • 3-4 green onions, light and dark green parts
  • fresh cilantro

Instruction

  • Preheat oven to 375°.Season salmon fillets with salt and pepper and set aside.In an ovenproof skillet whisk curry paste into coconut milk over medium heat until fully combined
  • Add in lime juice, ginger, fish sauce and brown sugar along with onions and peppers
  • Allow to simmer for 5 minutes stirring occasionally.Set prepared salmon into the curry mixture and transfer pan to oven
  • Allow to cook for 10-12 minutes until salmon is just cooked through.Serve over cauliflower rice topped with cilantro and green onions.