Salmon with Thai Red Curry Sauce
2 tsp. canola oil
Heat 2 tsp oil in large heavy skillet over medium heat.
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
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