Red Curry Salmon

• Marinade
• 2 tsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp grated ginger
• 2 tbsp lime juice
• 1/4 cup coconut milk
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 lb (1 kg) salmon fillet with the skin
• Sauce
• 1/4 cup coconut milk
• 1/4 cup mayonnaise
• 1/4 cup chopped cilantro
• 1 tsp grated lime zest
• 1/4 tsp sugar
• Salad
• 1/3 cup lime juice
• 2 tbsp fish sauce
• 1 tsp lime zest
• 2 tsp brown sugar
• Pinch of dried red chilies
• 6 cups shredded iceberg lettuce
• 3 green onions, julienned
• 1 large carrot, julienned or grated
• 1/2 cup cilantro leaves

1. To make the marinade, stir together red curry paste, fish sauce, ginger, lime juice, coconut milk and sugar. Stir in oil. Pour half of the marinade over the salmon in a shallow dish and refrigerate for 2 hours.
2. To make the sauce, stir together coconut milk, mayonnaise, cilantro, lime zest and sugar in a medium bowl. Add remaining half of the marinade mixture to the sauce. Reserve.
3. Preheat oven to 450 F.
4. For the salad dressing, mix lime juice with fish sauce, lime zest, brown sugar and red chilies. Reserve. Toss lettuce with green onions, carrots and cilantro.
5. Place salmon in a metal baking dish and bake for 12 minutes or until juices begin to turn white. Remove from oven.
6. Toss salad with dressing. Divide salmon into individual portions and drizzle it with sauce. Serve with salad on the side.

marinade, red curry, fish sauce, ginger, lime juice, coconut milk, sugar, vegetable oil, salmon fillet, sauce, coconut milk, mayonnaise, cilantro, lime zest, sugar, salad, lime juice, fish sauce, lime zest, brown sugar, red chilies, shredded iceberg lettuce, green onions, carrot, cilantro

Taken from www.epicurious.com/recipes/member/views/red-curry-salmon-52817321 (may not work)