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Photo © Danielle Walker

Pan-Seared Salmon in Red Curry Sauce

Dairy Free, Gluten Free, Nut Free

From Against All Grain by Danielle Walker ($34.95, Victory Belt Publishing, 2013)

20 minutes prep time    Serves 4

Ingredients

  • 1 Tbsp coconut oil, melted, divided
  • 11/2 tsp red curry paste, divided
  • 11/2 tsp coconut crystals or honey, divided
  • 4 (6-oz) salmon fillets with skin
  • 1/2 c coconut milk
  • 1 tsp fish sauce
  • 1/2 tsp fresh lime juice
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp minced garlic

Directions

1. Place 2 teaspoons of the oil, 1 teaspoon of the curry paste, and 1 teaspoon of the coconut crystals in a small bowl and stir well. Rub paste onto top and sides of each salmon fillet.

2. Place remaining teaspoon of oil in a large skillet and heat over medium-high heat.

3. Add salmon, skin side up, and pan-sear for 3 minutes. Carefully flip fillets over.

4. Add rest of ingredients and remaining 1/2 teaspoon curry paste to skillet. Poach salmon in liquid for 5 to 7 minutes, until center of each fillet just cracks and flakes.

5. Remove fillets and keep warm on a plate covered with foil.

6. Simmer sauce for 3 to 5 minutes, until it has reduced by half.

7. Serve fillets topped with red curry sauce.

Nutrition

Per serving: 422 Calories, 35 grams (g) Protein, 4 g Carbohydrates, 1 g Fiber, 29 g Total fat, 221 mg Sodium. Excellent source of vitamin B3 (niacin), B6, B12, and Selenium.

 

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