Seared Salmon in Coconut Green Curry

Preparation time : Under 30mn.

Cooking Time : Under 35mn.

Serves : 4 people

Ingredients

• 4 6-ounce salmon filets
• Salt
• Freshly ground black pepper
• 2 tablespoons coconut oil, divided
• 2 shallots, sliced
• 4 cups cubed winter squash (e.g., butternut)
• 1 red bell pepper, sliced
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 2 tablespoons Thai green curry paste
• 1 (14-ounce) can coconut milk
• 1 tablespoon fish sauce
• 8 ounces sugar snap peas
• 1/2 lime, juiced
• 1/2 cup chopped cilantro
• 1/2 cup sliced green onions
• Steamed rice (for serving)

Preparation

1. Season salmon filets with salt and pepper. Heat a sauté pan over medium heat and add 1 tablespoon of coconut oil.
2. Working in batches, sear two salmon filets (flesh side down) until browned and crispy—about 5 minutes.
3. Remove from pan and repeat with the remaining filets. Set aside.
4. Add remaining coconut oil to the pan. Sauté shallots until softened and beginning to caramelize, about 5 minutes.
5. Add squash, red bell pepper, ginger, garlic, and green curry paste. Stir and toast the curry paste for about 2 minutes.
6. Add coconut milk and fish sauce. Bring to a simmer, reduce heat to low, then cover and cook until squash is slightly tender (about 10 minutes).
7. Add snap peas and stir. Place salmon filets on top of the vegetables, skin side down. Cover and simmer 3–5 minutes until salmon is cooked through.
8. Remove pan from heat and stir in lime juice. Garnish with chopped cilantro and green onions.
9. Serve with steamed rice.