20 min
PREP TIME
15 min
COOK TIME
120
CALORIES
18
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 8 SERVINGS
- 2 tablespoons (30 milliliters) olive oil
- 2 teaspoons (10 milliliters) Ginger Ground
- 1 teaspoon (5 milliliters) Basil Leaves Sweet
- 1 teaspoon (5 milliliters) Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) Organic Coriander Ground
- 1/2 teaspoon (2 milliliters) Organic Cumin Ground
- 1/2 teaspoon (2 milliliters) Organic Paprika
- 1/2 teaspoon (2 milliliters) Turmeric Ground
- 1/4 teaspoon (1 milliliters) Organic Red Pepper Cayenne
- 8 salmon fillets (6 oz/180 g each)
- Green Curry Sauce:
- 1 can (400 milliliters) Coconut Milk
- 1 1/3 cups (325 milliliters) Chicken Stock
- 2 tablespoons (30 milliliters) Fish Sauce
- 1 1/2 tablespoon (22 milliliters) Green Curry Paste
- 2 teaspoons (10 milliliters) granulated sugar
- 1 1/2 teaspoon (7 milliliters) Organic Curry Powder
- 1 teaspoon (5 milliliters) Basil Leaves Sweet
Preparation
- 1 Green Curry Sauce: In medium saucepan, combine all sauce ingredients; bring to a simmer over medium heat, stirring occasionally. Cover and keep warm.
- 2 For the salmon, preheat grill to medium-high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon, by folding a long piece in half, dull side of foil facing up, and folding all four sides to form rim. Place foil tray on baking sheet (to easily transport to grill); brush top of “tray” with olive oil to coat.
- 3 In small bowl, mix ginger, basil, salt, coriander, cumin, paprika, turmeric and cayenne pepper. Place salmon on foil tray, skin-side down (whether or not fillets are skin-on or off). Sprinkle 2 tsp (10 mL) of the lime juice over salmon; rub ginger spice mix into salmon.
- 4 Carefully slide foil tray from baking sheet onto hot grill; close lid and cook until salmon flakes easily when tested, 10 to 15 minutes (it’s not necessary to turn salmon).
- 5 To serve, squeeze remaining 4 tsp (20 mL) lime juice over salmon; spoon some of the Green Curry Sauce on top. Sprinkle with fresh basil, if using.
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6
Test Kitchen Tips:
• This makes a larger amount of Green Curry Sauce than needed for recipe. Remaining sauce can be covered and refrigerated for up to 3 days, or frozen for up to 2 months.
• Choose skin-on or skinless salmon fillets that are about 1-inch (2.5 cm) thick, if possible.
• If preferred, salmon can be baked on a foil or parchment paper-lined baking sheet in a preheated 400°F (200°C) oven instead.
NUTRITION INFORMATION
(per Serving)
