Coconut Curry Salmon

Step 1

Season salmon with salt and pepper. In a large pan over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from pan and place on a plate.

Step 2

Return pan 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 pan and let simmer until flakes easily with a fork and internal temperature reaches 62°C, 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 coriander.