Ingredients
- 1 Tablespoon 1 Tablespoon canola oil
- 2 teaspoons 2 teaspoons green curry paste
- 1 can 1 can (13.5 oz.) light coconut milk
- 2 Tablespoons 2 Tablespoons oyster sauce
- 1 Tablespoon 1 Tablespoon light brown sugar
- 4 4 Alaska Salmon fillets (6 to 8 oz. each), fresh, thawed or frozen
Servings:
Units:
Instructions
- In large saut pan over medium heat, cook curry paste in oil until fragrant, about one minute. Stir in coconut milk, oyster sauce and sugar;
- bring to a boil.
- Rinse any ice glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add fillets to sauce, skin side down, spooning
- sauce over fillets. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest
- 5 minutes or until seafood is opaque throughut. Serve over cooked rice, if desired.
- Suggested accompaniment: Stir-fried tri-colored bell peppers
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