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Light Coconut Curry Salmon

Light Coconut Curry Salmon

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 1½ lbs. Salmon, Thawed and Patted Dry
  • 1/4 tsp. Salt
  • 2 tbsp. Fresh Lime Juice
  • 1 tbsp. Olive Oil
  • 1 tbsp. (3 cloves) Garlic, Minced
  • 1 tsp. Ginger, Minced
  • 13.5 fl. oz. (1 can) Light Coconut Milk
  • 2 tbsp. Red Curry Paste
  • 1 tbsp. Fish Sauce
  • 1 tsp. Sugar
  • 2 tbsp. Thai Basil, Chopped

How to Make:

    Step 1

  1. Sprinkle salmon with salt. Heat olive oil in a nonstick skillet over medium heat.

    2. Step 2

  2. Cook salmon 5 minutes on the skin side, then flip and scrape off skin. Cook another 4 minutes on the top side. Remove from heat and set aside on a plate.

    3. Step 3

  3. Add minced ginger and garlic to the skillet and cook 1–2 minutes, until fragrant. Reduce heat to medium-low; add coconut milk, red curry paste, fish sauce, lime juice, and sugar; stirring until combined. Add more salt and/or curry paste to taste. Include Thai basil to curry broth; stir and simmer until tender for about 3 minutes.

    4. Step 4

  4. Pour sauce over the salmon. Serve with a side of carrots and a Thai basil garnish.

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