Salmon with Thai Red Curry Sauce

2 tsp. canola oil
1/2 tsp. red curry paste
14 oz. can unsweetened coconut milk
1/4 cup lemongrass (can substitute 1 Tbs. grated lemon zest), finely chopped
1 tbs. brown sugar
2 1/2 tbs. fresh lime juice
1 tbs. fish sauce
Four 6 oz. salmon fillets

Heat 2 tsp oil in large heavy skillet over medium heat.
Add curry paste and stir for 30 seconds.

Add coconut milk, lemongrass and brown sugar.
Boil until mixture thickens and is reduced to 1 cup.

Stir in lime juice and fish sauce. Set aside.

Brown salmon in sauté pan and finish in 400 oven.
Serve with sauce.

Source of recipe: Mean Chef