Ingredients

The following ingredients have 4 Servings
  • salmon fillets, about 1/4 lb. each, skin removed
  • Salt and pepper
  • 2 Tbsp red curry paste
  • 1 Tbsp olive oil
  • 15 oz can light coconut milk
  • 1/2 tsp ground ginger
  • 1/2 tsp crushed red pepper
  • Fresh veggies, as side dish

Instruction

  • Season the salmon fillets with salt and pepper. Spread about 1-2 tsp of red curry paste onto the top side of each fillet.
  • Add the olive oil to a skillet, heat it up and roll it around to coat the bottom of the skillet. Place the salmon fillet 'red curry side down' into the oil and saute them for 3-4 minutes.
  • Flip them over and then quickly pour in the coconut milk.
  • Gently stir the coconut milk in and around the salmon, lifting the salmon fillets so the coconut milk spreads under the fillet.
  • Whisk in the ground ginger and crushed red pepper. Season curry sauce with salt and pepper to taste.
  • Cook salmon for another 5-7 minutes, or until cooking through. Cooking time may vary depending on thickness of the fillets.
  • Prepare veggie side dishes.
  • Serve Coconut-Curry Salmon with veggies.