Instructions
- Season and arrange the salmon onto a parchment or foil lined baking dish and bake in preheated oven at 275°F for 40 minutes or until fish separates into large flakes when pressed with back of spoon. This is a slow roast technique that is foolproof.
- While salmon bakes, make the sauce.
- Saute onion, chili slices and garlic in olive oil in a medium skillet until soft and golden. Add red curry paste and stir in the coconut milk. Season with salt and simmer until salmon is done.
- Remove salmon and place in sauce. Add a squeeze of half a lime. Scatter with herbs. Cooked broccoli is a really nice complement to this dish.
Go to the next page to get the Amount Per Serving
