Tomato Red Curry Salmon


2Tomato Red Curry SalmonServes 2

Prep Mins

55 Mins 25 Mins 30 Mins

Total Mins



  • 1 Tbsp. coconut oil
  • Kosher salt
  • (2) 6-oz. salmon fillets, skin removed
  • 1 shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp. ginger, grated
  • 2 Tbsp. red curry paste
  • ½ cup canned unsweetened coconut milk
  • 1 pint Organic Angel Sweet® Tomatoes
  • ½ tsp. granulated sugar
  • Cooked basmati rice, for serving
  • Pickled red onions, for garnish
  • Fresh cilantro, for garnish



  • Heat coconut oil in a large nonstick skillet over medium-high heat. Season the salmon with Kosher salt. Add the salmon to the skillet and cook for about 4-5 minutes per side. Remove from the skillet and set aside.
  • Add the shallots and sauté for 5 minutes, stirring occasionally. Add garlic, ginger and red curry paste and continue to sauté until softened and fragrant. Add in Organic Angel Sweet® Tomatoes and sauté until tomatoes just begin to soften.
  • Add in coconut milk and bring to a simmer. Just before serving, add the salmon back in and coat with the sauce.
  • Serve the salmon over Basmati rice and garnish with cilantro and pickled red onion.

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