Coconut Curry Salmon

Ingredients

• 11 lb Salmon fillets(454g)
• 20.5 teaspoon Salt(3g)
• 30.25 teaspoon Black pepper(0.5g)
• 41 tablespoon Olive oil(13.5g)
• 51 tablespoon Olive oil (for sauce)(13.5g)
• 62 cloves Garlic (minced)(6g)
• 71 teaspoon Ginger (grated)(2g)
• 81 tablespoon Red curry paste(18g)
• 91 cup Coconut milk(240g)
• 100.5 cup Chicken or vegetable broth(120g)
• 111 teaspoon Honey(7g)
• 121 tablespoon Lime juice(15g)
• 131 pinch Salt (for sauce)(0.3g)
• 142 cup Cooked jasmine rice(340g)
• 152 tablespoon Cilantro (chopped)(8g)
• 162 Lime wedges(60g)

Instructions

1. 1Pat the salmon dry and season both sides with salt and black pepper.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Sear salmon 3 to 4 minutes on the first side until golden.
4. 4Flip and cook another 2 to 3 minutes until just cooked through. Remove and set aside.
5. 5In the same skillet add olive oil, garlic, and ginger and sauté until fragrant.
6. 6Stir in red curry paste and cook briefly to release flavor.
7. 7Pour in coconut milk and broth and stir until smooth.
8. 8Add honey, lime juice, and a pinch of salt and simmer 3 to 5 minutes until slightly thickened.
9. 9Return salmon to the skillet and spoon sauce over the top.
10. 10Simmer gently for 2 to 3 minutes until heated through.
11. 11Serve over jasmine rice and spoon extra coconut curry sauce on top.
12. 12Garnish with chopped cilantro and lime wedges.