Salmon with Coconut-Herb Curry

• 1 can coconut milk
• 4 center-cut salmon fillets
• 1/2 tsp. coarse sea salt or kosher salt
• 1/2 tsp. Freshly ground pepper
• 2 tbsp. canola oil
• 2 shallots
• 1 tbsp. green curry paste
• 1/4 lb. snow peas
• 1 small red bell pepper
• 1/2 c. mixed fresh herbs (mint, cilantro, and basil leaves)
• 4 scallions

1. Open can of coconut milk, scoop off thick coconut cream from top of can, and reserve.
2. Season salmon with salt and pepper.
3. Heat oil in a large, deep nonstick skillet or saute pan over medium-high heat; add salmon.
4. Sear 2 to 3 minutes per side, or until browned yet still rare in centers.
5. Remove to a plate.
6. Add shallots to drippings in skillet and saute 3 minutes, or until wilted.
7. Add curry paste and coconut milk and bring to a simmer.
8. Add snow peas and bell pepper; simmer 2 minutes.
9. Return salmon to skillet with 1/4 cup of the herbs; simmer 2 to 3 minutes, or until salmon is medium-rare.
10. Spoon curry sauce with snow peas and peppers into bowls and top with salmon, the remaining 1/4 cup herbs, and scallions.
11. Spoon reserved coconut cream over salmon.

coconut milk, center, coarse sea salt, freshly ground pepper, canola oil, shallots, green curry, snow peas, red bell pepper, herbs, scallions

Taken from www.delish.com/recipefinder/salmon-coconut-herb-curry-rbk1207 (may not work)