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Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

The combo of fresh ginger, lime juice, and basil with coconut milk transform this salmon recipe into exceptional fine food!.


  • 2 tbsp. coconut oil, divided
    4 (6-oz.) skinless salmon fillets, patted dry
    1 tsp. salt, divided
    1/2 cup onion, minced
    2 heaping tablespoons Thai red curry paste
    2 cloves garlic, minced
    2 Tbsp grated ginger
    1 (13 oz.) can coconut milk
    1 tbsp. fresh lime juice, plus lime wedges for serving
    2 tbsp. chopped fresh basil
    1 Fresno chili, seeded and chopped


  • 1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
    2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
    3. Stir in coconut milk and Thai red curry paste and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
    4. Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.
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