Red Curry Salmon
This vibrant Red Curry Salmon draws inspiration from Thai cuisine, featuring succulent fish gently cooked in a rich coconut red curry sauce. Enhanced with the flavors of bell peppers, garlic, and onions, this dish promises a delightful culinary experience.
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Ingredients
- 1/2 tablespoon avocado oil
- 1 tablespoon grated ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon avocado oil
- 1 tablespoon grated ginger
- 5 garlic cloves
- 2 tablespoon red curry paste
- 1 14 oz can light coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 small sweet onion
- 1 1/2 bell peppers
- 3 scallions
- 1 lime
- 2 tablespoons chopped Thai basil
- 2 tablespoons finely chopped cilantro
- 4 4-ounce salmon fillets
- 2 garlic cloves
- 1 teaspoon brown sugar
- 2 tablespoons red curry paste
Equipment Needed
- large deep skillet
Instructions
- 1
Begin by heating your oven to 400°F, positioning the rack in the upper third of the oven.
- 2
In a small mixing bowl, combine the oil, ginger, garlic, brown sugar, curry paste, and salt. Use a fork to blend the ingredients thoroughly until a smooth paste is achieved. Use a pastry brush to evenly coat the salmon fillets with this mixture.
- 3
In a large, deep skillet that can go in the oven, warm 1 tablespoon of oil over medium heat. Once the oil is hot, add the ginger and garlic. Sauté these for approximately 30 to 60 seconds, until they release their aroma.
- 4
Incorporate the curry paste and allow it to toast for an additional minute. Next, add the coconut milk, fish sauce, and brown sugar. Whisk everything together and then introduce the peppers, onions, and the white parts of the scallions. Cover and let this mixture simmer on low heat for about 10 to 12 minutes, or until the peppers become tender. If the mixture appears too dry, add 2 tablespoons of water.
- 5
Gently place the salmon fillets into the skillet. Bake in the preheated oven for around 10 minutes or until the fish reaches your preferred level of doneness.
- 6
Once out of the oven, stir in the lime juice, fresh basil, green parts of the scallions, and cilantro.
- 7
Serve this delightful dish alongside either cooked brown rice or cauliflower rice.