Coconut & Lime Salmon

Ingredients

• Serves 2:

• 2-3 salmon darns

• 1 shallot

• 2 cloves of garlic

• 1 thumb of ginger

• 1 small red chilli (keep some aside for garnishing)

• 2 tsp of red curry paste (I use the Thai gold brand)

• 1/2 tin of coconut milk

• 1 tbsp of fish sauce

• 1 tsp of brown sugar

• (Seasonings optional)

• 1 lime

• Coriander for serving

Instructions

Heat 1 tbsp oil in a non stick pan over medium high heat. Add the salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

Turn heat down to medium low and then add the chopped shallot. After 2-3 mins, add the chopped garlic, ginger and chilli. You can chop or mince these as finely as you like, we love them a little bigger in this house. Cook for a further 2 minutes.

Next, add the red curry paste. Let it fry off in the veggies, then add the coconut milk and bring to a low simmer. Test the sauce and season with fish sauce & brown sugar if needed.

Add the salmon back in and baste it in the sauce while cooking for about 8-10 mins or until cooked through.
Squeeze the lime juice on top & then serve over rice with coriander and extra slices of chilli.