In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce

I Cook Therefore I Am's Note:

From the costco recipe magazine. Posted for safekeeping

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 filets

• 1 (13 1/2 ounce) can coconut milk
• 1 cup tomato and basil pasta sauce
• 1 teaspoon fresh ginger, grated
• 3/4 shrimp bouillon cube
• 1/4-1 teaspoon red curry paste
• 1/2 bunch fresh cilantro, chopped
• salt
• pepper
• 4 -6 ounces salmon fillets
• vegetable oil

Directions:

1. In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.
2. Bring sauce to a boil over medium high heat, stirring constantly.
3. Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.
4. Stir in cilantro and remove from heat; season with salt and pepper to taste.
5. Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.
6. Grill for 3-5 minutes on each side, or until cooked to taste.
7. Pour the sauce over the salmon and serve with rice if you like.
8. Enjoy!

Reviews

[IngridH]

This was really good. I didn't have shrimp stock, so I used some seafood stock base instead. Nice flavor, and just a touch of heat from the curry paste. I've never used pasta sauce in a curry dish, but the tomato added a richness to the sauce that wouldn't have been there otherwise. Thanks for posting!

[Mikekey]

This deserves more stars! A very nice sauce that does not overpower the flavor of the salmon. We will be having this often!