Green Curry Salmon

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  Salmon(1134g)
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  ½ teaspoon sea salt
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  ½ teaspoon freshly cracked black pepper
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  Coconut Milk, Full-Fat, Canned(383g)
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  Thai red curry paste(15g)
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  Lime Juice, Fresh(15g)
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  Ginger, Fresh Root(5g)
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  Fish sauce(15g)
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  Yellow Onion(150g)
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  Bell Pepper(150g)
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  Bell Pepper(150g)
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  Green Onion (Scallion)(40g)
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  Cilantro, Fresh
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  Red pepper flakes

Instructions

1. 1Mince the ginger, slice the onion into half-rounds, cut the bell peppers into strips, and chop the green onions and cilantro; set aside.
2. 2Heat a large skillet over medium-high heat. Add the coconut milk, curry paste, lime juice, ginger, and fish sauce; whisk to combine and cook for 2–3 minutes, stirring occasionally, until fragrant and paste is fully incorporated.
3. 3Add the onion and bell pepper strips to the skillet; simmer over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the curry sauce thickens slightly.
4. 4Place the salmon skin-side up in the curry sauce, nestling it among the vegetables. Reduce heat to medium-low, cover, and cook for 8–10 minutes until the salmon is opaque throughout and flakes easily with a fork when tested at the thickest part.
5. 5Remove from heat and gently stir in the lime juice to brighten the sauce; taste and adjust seasoning with additional fish sauce if needed.
6. 6Divide the salmon, vegetables, and curry sauce evenly into 4 airtight containers while hot; allow to cool to room temperature before sealing.
7. 7Store in the refrigerator for up to 4 days.
8. 8To serve, reheat gently over medium-low heat or in the microwave, then top with the green onions, cilantro, and red pepper flakes.