Preheat the oven to 400 degrees. Heat a large
skillet over medium-high heat. Spoon a few
tablespoons of the coconut cream (the thick part
from the top of the milk) into the pan. Add the
curry paste and cook, stirring, 2 minutes. Stir in
remaining coconut milk and the brown sugar; bring
to a boil. Reduce heat to medium and simmer, 6 to
8 minutes.
Heat a large nonstick oven-safe skillet over
medium-high heat. Season the salmon with the black
pepper and 1/4 teaspoon of the salt. When the pan
is very hot, add the oil. Add the salmon; cook 2
minutes to sear, and turn over. Transfer skillet
to oven; roast salmon until barely cooked through,
about 5 minutes.
Stir the lime juice and remaining salt into the
sauce. Spoon 2 tablespoons sauce over each piece of
fish and serve with rice. Garnish with lime wedges
and serve with additional sauce if desired
Originally Submitted
2/27/2011
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