Easy Curry Salmon

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  16 oz Salmon
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  1 tsp 1 teaspoon sea salt
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  2 tsp Brown sugar
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  0.3 tsp Garlic powder
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  1 tbsp Vegetable oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Ginger, Fresh Root
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  3 Garlic(9g)
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  1 tbsp Thai red curry paste
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  27 oz Coconut Milk, Full-Fat, Canned
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  1.5 tbsp Fish sauce
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  4 Green Onion (Scallion)(60g)
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  1.5 tbsp Lime Juice, Fresh
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  0.3 cup Basil, Fresh
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Pat the salmon dry with a paper towel. In a small bowl, mix the brown sugar, Thai red curry paste, and garlic powder with vegetable oil until fully combined. Spread the curry paste mixture evenly over the salmon flesh.
2. 2Heat vegetable oil in a large skillet over medium heat until shimmering, about 1 minute. Add the minced fresh garlic and grated fresh ginger, cooking for 1–2 minutes over medium heat until fragrant.
3. 3Stir the Thai red curry paste into the skillet and cook for 1 minute, then add the coconut milk and whisk until fully combined. Add the fish sauce and brown sugar, stirring to dissolve.
4. 4Add the diced onion and bell peppers to the curry sauce and simmer over medium heat for 12–15 minutes until the vegetables are tender. Taste and adjust seasoning as needed.
5. 5While the sauce simmers, heat a separate skillet over medium-high heat and place the curry-rubbed salmon skin side down in the dry pan. Cook for 6–8 minutes until the flesh is opaque and flakes easily with a fork, with an internal temperature of 145°F.
6. 6Remove the salmon from heat and slide the cooked flesh away from the skin using a spatula. Break the salmon into large chunks and gently transfer to the curry sauce.
7. 7Stir the fresh lime juice and fresh basil into the curry sauce. Divide the curry evenly into 4 airtight containers while hot, then top each with green onions and cilantro.
8. 8Serve with cooked brown rice, or refrigerate for up to 4 days.