Pan-Seared Salmon in Red Curry Sauce

Prep Time:

Number of Servings:

Recipe Source:

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

Ingredients

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.
Place remaining teaspoon of oil in a large skillet and heat over medium-high heat.
Add salmon, skin side up, and pan-sear for 3 minutes. Carefully flip fillets over.
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.
Remove fillets and keep warm on a plate covered with foil.
Simmer sauce for 3 to 5 minutes, until it has reduced by half.
Serve fillets topped with red curry sauce.

Nutrition Info:

422 Calories, 35 g Protein, 4 g Carbohydrates, 1 g Fiber, 29 g Total fat, 221 mg Sodium. ★★★ (niacin), B6, B12, and Selenium