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Coconut Orange Curry Salmon

Enjoy this quick, healthy and tasty option for lunch or dinner.
Cooking Time
25
Difficulty
2
Servings
2

Ingredients For This Recipe

  • 2 skinless Salmon Fillets
  • 1 Serrano Chili (sliced at a bias, you may substitute for jalapeno)
  • 1-inch knob of Ginger (peeled, minced)
  • 2 Garlic Cloves (minced)
  • 1 (13.5 oz.) can Coconut Milk
  • ¼ cup Thai Red Curry Paste
  • 1 tbsp Tomato Paste
  • Juice and Zest of 1 Orange
  • 1 tbsp Fish Sauce
  • Kosher Salt (to taste)
  • Pepper (to taste)

Preparation

  1. Season the Salmon with Salt and Pepper to taste, set aside.
  2. Pre-heat the Paella Pan at medium-high for 3 minutes. (Chef Note: The temperature is correct when a few drops of water are sprinkled on the utensil, and they move around the surface without evaporating.)
  3. Place the Salmon Fillets into the skillet lower the heat to medium and cook with the Lid Ajar for 3 minutes or until a nice golden sear.
  4. Transfer to a plate.
  5. Place in the Serrano, Ginger, and Garlic and Sautee for 1 minute or until fragrant.
  6. Stir in the Coconut Milk, Curry Paste, Tomato Paste, Orange Juice and Zest and Fish Sauce and mix well.
  7. Place the Salmon back in seared side up and place the lid on with the Redi-Temp Valve open.
  8. Turn the heat to medium-high and wait until it whistles.
  9. Once it whistles lower the heat to low, close the Valve and cook for 3 minutes or until the Salmon is tender and flaky. (Chef Note: You may take out the Salmon and reduce the curry to make it thicker if you’d like.)
  10. Plate and Garnish.
  11. Serve and Enjoy!
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