5-Ingredient Red Curry Salmon

• Gluten free
• Paleo

• Seafood

  • 1 lb Alaskan salmon, Wild

• Produce

  • 1 Green onions
  • 1/2 Lime

• Canned Goods

  • 1 13.5-ounce can Coconut milk, full-fat

• Condiments

  • 1 tsp Fish sauce, high quality

• Baking & Spices

  • 1/4 cup Red curry paste + pinch kosher salt

• Oils & Vinegars

  • 2 tbsp Coconut oil, Organic Virgin

Found on everydaymaven.com

Description

Ingredients

• 1 pound Wild Alaskan Salmon fillet (bones removed)
• 2 Tablespoons organic virgin coconut oil
• 1/4 cup red curry paste + pinch kosher salt
• 1 13.5-ounce can full fat coconut milk
• 1 teaspoon high quality fish sauce + 1/4 teaspoon kosher salt
• 1/2 lime, juiced
• sliced green onions for serving (optional)

Directions

• Heat coconut oil lin a large saute pan (large enough to fit the salmon fillet or pieces) over medium heat. After about 30 seconds, add red curry paste and pinch of salt. Stir, continuously, for 45 seconds to 1 minute until fragrant.
• Add coconut milk and whisk until completely dissolved.
• Bring to a boil and immediately add salmon skin side up.
• Cook for 8 to 10 minutes (depending on thickness), spooning sauce over the fish periodically. Once fish is cooked to your preference, remove from pan and set aside.
• Return sauce to medium heat and reduce for 2 to 3 minutes, whisking or stirring frequently.
• Remove from heat, stir in fish sauce, 1/4 teaspoon salt and lime juice.
• Serve salmon with red curry sauce spooned over top and top with sliced scallions. Enjoy!