Broiled Salmon with Coconut Red Curry Sauce

Ingredients

• 1 teaspoon Vegetable Oil
• 1 whole Shallot, Thinly Sliced
• 2 Tablespoons Finely Chopped Lemongrass
• 1 Tablespoon Minced Ginger
• 1 Tablespoon Red Curry Paste
• 8 ounces, weight High Quality Coconut Milk (I Used Mostly The Coconut Cream At The Top Of The Can With A Few Splashes Of Milk)
• 1 teaspoon Fish Sauce
• ½ whole Lime, Juiced
• 1 pound Salmon Fillet
• Olive Oil, Enough To Drizzle Over The Salmon
• Salt And Pepper, to taste
• 1 whole Scallion, Thinly Sliced
• Sesame Seeds, Optional For Garnish

Preparation Instructions

1. Over medium heat add vegetable oil to a pot. Add shallots and cook for 1-2 minutes. Add lemongrass, ginger and red curry paste, mixing to combine. Continue to cook 3-4 minutes, then add coconut milk, fish sauce and lime juice. Reduce heat to low and continue to cook, stirring occasionally until sauce reaches desired consistency.

2. Preheat broiler. Wash salmon fillet and dry with paper towels. Line a baking sheet with aluminum foil, spray with cooking spray and place salmon on top. Season with salt and pepper and drizzle olive oil on top, rubbing the mixture into the salmon. Broil the salmon for 10-15 minutes or until salmon is cooked through (depends on the thickness of your fillet). Remove salmon from the oven and plate it.

3. Spoon sauce over fish and sprinkle with scallions and sesame seeds.

Recipe adapted from Pure Land Organic.