red curry salmon

Coconut-Curry Salmon

Serves 4.  This came from the October 2014 issue of Cooking Light magazine.  I like to serve it with basmati or jasmine rice. 

            1 Tbs. brown sugar                              

            2 tsp. fresh lime juice               

            1½ tsp. Thai red curry paste    

            1 (15-oz.) can light coconut milk

            4 (6-oz.) salmon fillets, skinned (about 1” thick)

            kosher salt

            1 Tbs. chopped fresh cilantro

Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine.  Add salmon to pan; bring to a simmer over medium-high heat.  Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes.  Place fish on a plate; sprinkle with salt and cilantro.  Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to ½ c.  Serve sauce with fish.