Servings: 2 servings 1x
Ingredients
- 2 filets of salmon
- 1 tsp salt
- 2 tbsp avocado oil
- 4 cloves of garlic
- 1 tsp fresh ginger
- 1 serrano pepper
- 2 tbsp thai green curry paste
- 1 cup coconut milk – I used full fat
- 1 cup vegetable broth
Instructions
- Mince garlic, ginger and serrano pepper
- Pat salmon dry and season on front and back with salt
- Heat avocado oil in a frying pan over medium-high heat
- Once the oil is hot, sear each piece of salmon on both sides for 2 minutes each side
- Remove the salmon from the pan, but leave the excess oil behind and reduce the heat to medium-low
- Add garlic, ginger, pepper, and green curry paste to the pan and saute for 3 minutes stirring frequently
- Combine coconut milk and vegetable broth and pour into the pan
- Increase heat to med-high until sauce bubbles
- Reduce heat to med-low and simmer for 5 minutes stirring occasionally
- After 5 minutes place salmon in the pan skin side up and continue simmer for 6 minutes occasionally spooning the sauce over the salmon
- Serve over rice, veggies, or noodles
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.