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Thai Red Curry Coconut Salmon Fillets

Thai Red Curry Coconut Salmon Fillets

Ingredients

  • 2 scallions finely chopped

  • 2 teaspoons lime zest (about 1 lime)

  • 2 tablespoons coconut cream

  • 2 teaspoons Thai red curry paste

  • 1 teaspoon fish sauce

  • 4 6-oz. salmon fillets, skin on

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon vegetable oil

Directions

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Mix together scallions, lime zest, coconut cream, red curry paste and fish sauce in a small bowl. Sprinkle salmon fillets with salt and pepper. Spread each evenly with the mixture.
  3. Set a large skillet over medium-high heat. When hot, add the oil. Add salmon fillets, skin-side down. They should immediately start to sizzle. Transfer pan to the oven and roast for 8 to 10 minutes, or until flesh is firm, opaque and flakes easily (or until fully cooked).
Tags
Baked Dinner Seafood