Coconut Curry Salmon

Ingredients

• Atlantic salmon

  farmed, raw

  7 ½ oz or 213g

• Salt

  table

  ³⁄₁₆ tsp or 1g

• Black pepper

  ground

  ³⁄₁₆ tsp or 0.4g

• Olive oil

  ¾ tbsp or 10g

• Coconut milk

  canned

  ⅜ cup or 85g

• Curry powder

  ¾ tbsp or 5g

• Turmeric

  ground

  ⅜ tsp or 0.8g

• Cayenne pepper

  ³⁄₁₆ tsp or 0.3g

Directions

1. Pat the salmon dry. Season both sides evenly with salt and pepper.
2. Heat a drizzle of oil in a large skillet over medium heat. Place the salmon fillets in the pan, skin-side up, and sear until golden, about 3–4 minutes. Flip and cook another 3–4 minutes, or until just cooked through. Transfer to a plate.
3. In the same skillet, add the curry powder, turmeric, and cayenne. Stir constantly for about 30 seconds until fragrant.
4. Pour in the coconut milk and stir to combine, scraping up any browned bits. Simmer gently until slightly thickened, 3–5 minutes.
5. Return the salmon to the skillet and spoon the sauce over the top. Simmer 2–3 minutes to warm through.
6. Serve the salmon with the coconut curry sauce spooned over each fillet.