This was an easy week night meal! It would be great with shrimp or chicken. I think it would even work with tofu if you wanted to make it vegetarian. This was inspired by a blog I like “recipetineats”. It called for some items I did not have in the pantry or could not get (like fresh lemongrass) s oI made it my own with what I had on hand.

Ingredients

• ▢ 3 salmon fillets
• ▢ Salt and pepper
• ▢ 1.5 tbsp oil , separated
• ▢ 1.5 tsp ginger , finely grated or frozen cubes
• ▢ 1 tbsp brown sugar
• ▢ half jar of Trader Joe’s red Curry Sauce
• ▢ 8 oz coconut milk (I used Low fat)
• ▢ 1 tbsp soy sauce sauce 
• ▢ 1.5 tsp lime zest (1 lime)
• ▢ Lime juice , to taste

Directions

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add ginger. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste/sauce
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in soy sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. .