Salmon Coconut Curry

METHOD

Step 1

In a large fry pan over medium heat, heat oil then add Tassal Fresh Tassie Salmon Skin On fillets skin side down and cook until golden, about 5 minutes per side. Remove from the pan and place on a plate.

Step 2

Return the pan to the heat and add eschalots, cook until soft, approx 3 minutes Then add the curry paste, garlic and ginger, cook for 1 minute or until fragrant

Step 3

Reduce heat slightly and whisk in the coconut milk, then add sriracha and fish sauce then bring to a simmer

Step 4

Add the salmon back to the pan and let it simmer for 15 minutes

Step 5

Add lime juice, spoon the sauce over the salmon and serve with rice!

Ingredients:

4 x 300g Tassal Fresh Tassie Salmon Skin On fillets 

1 Tbsp olive oil  

½ cup eschalot (thinly sliced)  

1 Tbsp red curry paste  

1 tsp fresh minced garlic   

2 tsp fresh minced ginger  

1 can coconut milk 

1 Tbsp sriracha  

1 Tbsp fish sauce 

½ Tbsp fresh lime juice 

Pink salt  

Fresh ground black pepper  

To serve  

Cooked rice 

Lime wedges 

Coriander 

Season salmon with salt and pepper  

Recipe Credit – Sunee