Salmon Thai Green Curry

Directions

1. Preheat your oven on the grill setting to high heat. 

2. Coat your salmon fillets with olive oil and place them skin side down on a lined baking tray. Top with gochugaru and honey. Grill for 3–5 minutes until crispy on top, then set aside.

3. Season your shallow dutch with coconut oil over medium heat. Add the curry paste and cook until fragrant. 

4. Add the onion and cook for 1 minute, then stir through the coconut milk, fish sauce, juice of a lime and optional sugar.

5. Once bubbling, mix through the baby spinach and slide the salmon fillets into the sauce. Let simmer for 5 minutes. 

6. Serve the curry over some plain or coconut jasmine rice. Garnish with fresh coriander, chilli and wedges of lime.