Ingredients:

  • 1.5 lb salmon fillets
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp coconut oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium red bell pepper, thinly sliced
  • 1 cup snap peas
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press lightly for 10 seconds. Sear for 3–4 minutes per side until a golden crust forms, remove to a plate and set aside.
  3. Reduce heat to medium. Add coconut oil, then sauté the red curry paste, garlic, and ginger for 2 minutes until fragrant.
  4. Toss in the sliced bell peppers and snap peas, stirring for 3 minutes until slightly softened.
  5. Whisk in the coconut milk, fish sauce, honey, and sriracha. Bring to a gentle simmer.
  6. Stir in the lime juice and nestle the seared salmon back into the sauce. Simmer for another 2–3 minutes, spooning sauce over the fish, until the salmon flakes easily with a fork.