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.