Recipe Instructions:
Ingredients
4 (4-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1 tbsp. vegetable oil
1 shallot, thinly sliced
1 tbsp. red curry paste
2 cloves garlic, minced
2 tsp. freshly minced ginger
1 (14-oz.) can coconut milk
1 tbsp. sriracha
1 tbsp. fish sauce
Cooked rice, for serving
Lime wedges, for serving
Freshly chopped cilantro, for serving
Directions
Step 1
Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.
Step 2
Return skillet over medium heat and add shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145°, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
Step 3
Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.
