Bring in the flavor of the season with this perfect recipe that pairs your salmon with any seasonal vegetable.
Ingredients
4 SenaSea Salmon portions (or 1 fillet), thawed
1 Can (14 oz) Coconut milk
1 Tablespoon green curry paste (or more, to your taste)
2 Tablespoons fish sauce
1 Tablespoon sugar
1/2 Large red bell pepper, thinly sliced into strips
1/2 Large yellow bell pepper, thinly sliced into strips
1/2 Large white onion, thinly sliced into strips
1/2 Zucchini or other seasonal vegetable, thinly sliced (optional)
1 Cup basil leaves, chopped
For a 4 star (extra hot) sprinkle with red pepper flakes and finely chopped jalapeño.
Directions
Skillet:
In a medium skillet, combine coconut milk with green curry paste, fish sauce, sugar and thinly sliced onions. Boil for about 5 minutes to dissolve sugar. Place salmon portions into sauce, skin side up. Simmer for 8-10 minutes, until fish turns opaque. Just before serving, add the sliced red and yellow bell pepper. Add basil leaves. Serve hot over rice.
Oven:
Preheat oven to 300°F. Rinse Salmon under cold water; pat dry with paper towel. Line a baking sheet with parchment paper. Place salmon portions, skin side down on prepared baking pan. Sprinkle with salt and pepper to taste. Bake for 10-15 minutes. While salmon is baking, prepare the curry sauce.
In a medium saucepan, combine coconut milk with green curry paste, fish sauce, sugar and thinly sliced onions. Boil for about 5 minutes to dissolve sugar. Just before serving, add the sliced red and yellow bell pepper. Add basil leaves. Serve hot over baked salmon, with rice.
Grill:
Preheat grill to 300°F. Rinse Salmon under cold water; pat dry with paper towel. Sprinkle with salt and pepper to taste. Place salmon portions, skin side up on oiled grill. Grill for 5-10 minutes, flip and grill for another 5-10 minutes. While salmon is grilling, prepare the curry sauce.
In a medium saucepan, combine coconut milk with green curry paste, fish sauce, sugar and thinly sliced onions. Boil for about 5 minutes to dissolve sugar. Just before serving, add the sliced red and yellow bell pepper. Add basil leaves. Pour sauce over grilled salmon, serve with rice.
Enjoy,
- Sena C Wheeler
www.senasea.com
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food. 
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