In A Heartbeat Atlantic Salmon With Red Curry Coconut Sauce
- 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
- In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.
- Bring sauce to a boil over medium high heat, stirring constantly.
- Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.
- Stir in cilantro and remove from heat; season with salt and pepper to taste.
- Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.
- Grill for 3-5 minutes on each side, or until cooked to taste.
- Pour the sauce over the salmon and serve with rice if you like.
- Enjoy!
coconut milk, tomato, fresh ginger, bouillon cube, red curry, fresh cilantro, salt, pepper, salmon, vegetable oil
Taken from www.food.com/recipe/in-a-heartbeat-atlantic-salmon-with-red-curry-coconut-sauce-342329 (may not work)