Red Curry Salmon

🧂 Ingredients

• 1 pound salmon fillets
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon sesame oil
• 1 shallot

  (sliced)
• 3 sweet bell peppers

  (sliced)
• 2 cloves garlic

  (minced)
• 1 tablespoon ginger

  (minced)
• 2 tablespoons red curry paste
• 1 15 ounce can coconut milk

  (full fat)
• 1 tablespoon brown sugar

  (or brown sugar substitute)
• fresh basil and/or cilantro

  (garnish)
• lime wedges

  (for serving)

Instructions

• 1 Preheat oven to 450°F. Brush salmon fillets with olive oil, place on a baking
  sheet (skin side down) and season with salt and pepper.
• 2 Cook for 12-15 minutes until the salmon is cooked through and flakes easily with
  a fork.
• 3 Heat sesame oil in a Dutch oven or deep skillet on medium. Add shallots and
  peppers. Cook 3-4 minutes or until just tender.
• 4 Stir in the garlic and ginger and cook an additional minute.
• 5 Stir in the red curry paste and cook an additional 1-2 minutes.
• 6 Pour in the coconut milk and brown sugar. Simmer, uncovered, until somewhat
  thickened, about 10 minutes.
• 7 Remove the salmon from the skin, if necessary, and break into chunks. Stir into
  the red curry sauce. Serve as is or over rice or cauliflower rice. Top with
  fresh basil and/or cilantro and a squeeze of fresh lime, if desired.

Nutrition Info