Paleo Coconut-Curry Salmon
Crazy delicious and only calls for a few ingredients
Servings - 4 servings
Ingredients
- salmon fillets, about 1/4 lb. each, skin removed
- Salt and pepper
- 2 Tbsp red curry paste
- 1 Tbsp olive oil
- 15 oz can light coconut milk
- 1/2 tsp ground ginger
- 1/2 tsp crushed red pepper
- Fresh veggies, as side dish
Instructions
- Season the salmon fillets with salt and pepper. Spread about 1-2 tsp of red curry paste onto the top side of each fillet.
- Add the olive oil to a skillet, heat it up and roll it around to coat the bottom of the skillet. Place the salmon fillet 'red curry side down' into the oil and saute them for 3-4 minutes.
- Flip them over and then quickly pour in the coconut milk.
- Gently stir the coconut milk in and around the salmon, lifting the salmon fillets so the coconut milk spreads under the fillet.
- Whisk in the ground ginger and crushed red pepper. Season curry sauce with salt and pepper to taste.
- Cook salmon for another 5-7 minutes, or until cooking through. Cooking time may vary depending on thickness of the fillets.
- Prepare veggie side dishes.
- Serve Coconut-Curry Salmon with veggies.