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

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!

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)