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Coconut Curry Salmon
Coconut Curry Salmon
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Ingredients
- 1 salmon filet
- 1 tablespoon olive oil
- 1 teaspoon salt
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1 teaspoon Morton & Bassett Coarse Ground Black Pepper
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1 tablespoon Morton & Bassett Thai Red Curry
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1 teaspoon Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Ground Ginger
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1 teaspoon Morton & Bassett Red Chili Flakes
- 2 tablespoons honey
- 2 tablespoons butter
- 2 cups coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili crisp
- ½ lime, juiced
- 2 sprigs green onion, chopped
- 2 sprigs Thai basil, torn
Directions
Preheat the oven to broil.
Place the salmon on a parchment lined baking sheet. Drizzle olive oil over the salmon and sprinkle with salt and M&B Coarse Ground Black Pepper. Pour honey evenly over the salmon and set in the oven for 4-6 minutes, until the salmon is crispy on top.
- Melt butter in a large pan over low heat. Add M&B Thai Red Curry, M&B Garlic Powder, M&B Ground Ginger, and M&B Red Chili Flakes. Toast the spices in the butter for 2-4 minutes before adding coconut milk, soy sauce, and fish sauce.
- Bring coconut curry to a gentle simmer. Carefully transfer salmon filet into the pan and drizzle with the sauce. Let cook for a few more minutes, then transfer the salmon to a serving platter.
- Top the salmon with additional sauce. Garnish with chili crisp, lime juice, green onion, and Thai basil.