Thai Chili Lime Coconut Salmon

This lovely fragrant Thai dish really makes salmon much more exciting and flavorful. It’s a fun take on a red Thai curry and it’s an easy weeknight meal! 

You will need: 

2 tbsp red Thai curry paste 

1 can coconut milk 

1-2lbs salmon filets 

1 tbsp grated ginger 

2 cloves garlic, crushed 

1 tsp lemon grass, grated

1/2 jalapeño, thinly sliced 

Sesame oil

A few dashes of fish sauce 

A few dashes of tamari, or soy sauce or coconut aminos

Zest and juice of one lime, plus more sliced to serve 

Cilantro to serve 

Sliced jalapeño to serve 

Sear your salmon fillets in a skillet with some sesame oil over a high heat for 1-2 minutes per side until brown. Remove from the pan and add in your ginger, garlic, lime zest, lemon grass, jalapeños and red curry paste. Stir to sauté and toast the flavors. Then add in your can of coconut milk, a few dashes of fish sauce and tamari and the juice of your lime. Let the sauce simmer over a medium heat for 10 minutes and then pop the salmon back in to the skillet and place in a preheated oven at 400 degrees F for 15-20 minutes to finish cooking. 

Serve with fresh jalapeño slices, fresh cilantro and fresh lime slices over jasmine rice and your choice of veggie and enjoy!