Coconut Red Curry Salmon

This coconut curry sauce is so good you could drink it! It is perfect for shrimp or chicken as well.

I bought some really special first run Alaskan King Salmon and wanted to make a sauce that would only accentuate the freshness. This is an amazing dish.

Ingredients

• 6 ounce salmon portions
• Sea salt and black pepper
• 1 medium onion, diced
• 1 garlic clove, minced
• A few slices of red fresno chili or jalapeno
• 1 tablespoon olive oil
• 1 - 2 teaspoons Thai Kitchen Red Curry Paste
• One, 15 ounce can unsweetened coconut milk
• 1/4 cup coarsely chopped fresh basil, flat parsley or cilantro

Instructions

• Season and arrange the salmon onto a parchment or foil lined baking dish and bake in preheated oven at 275°F for 40 minutes or until fish separates into large flakes when pressed with back of spoon. This is a slow roast technique that is foolproof.
• While salmon bakes, make the sauce.
• Saute onion, chili slices and garlic in olive oil in a medium skillet until soft and golden. Add red curry paste and stir in the coconut milk. Season with salt and simmer until salmon is done.
• Remove salmon and place in sauce. Add a squeeze of half a lime. Scatter with herbs. Cooked broccoli is a really nice complement to this dish.