Salmon has long been my favorite fish, but my husband doesn't share the same affection for it. He tends to drown his plate in Red Hot on salmon nights, while I glower at him lovingly. I recently discovered that red curry paste and salmon make a racy, tasty combo. The hubs ate an entire portion of it sans grabbing any bottled cover-uppers. This recipe was inspired by "Pan-Seared Salmon in Red Curry Sauce" from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great by Danielle Walker.
2 tablespoons melted coconut oil, divided
3 teaspoons red curry paste
4 salmon fillets
Juice of 1 small lime
1 teaspoon fresh grated ginger
1 teaspoon coconut aminos
1/2 cup coconut cream (scraped off the top of a refrigerated can of full-fat coconut milk)
In a small bowl, mix 1 tablespoon of oil, curry paste, coconut aminos, lime juice and ginger. Brush generously over salmon fillets on both sides. Heat remaining tablespoon of oil in a large preheated skillet over medium heat. Sear salmon for 3 minutes per side, then add coconut cream around the sides of the salmon. Simmer the salmon in the sauce for around 5 minutes, until the fish is cooked to your desired level. Serve fillets atop steamed chard (optional) and ladle sauce over the salmon.