Roast Salmon With Thai Red Curry Sauce

Salmon is healthy and nutritious, as well as extremely satisfying. The thai curry sauce gives it that extra bite to please your taste buds!

1 14-ounce can light coconut milk
2 tablespoons Thai red curry paste
4 teaspoons dark brown sugar
4 4-ounce salmon fillets
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, divided
2 teaspoons canola oil
2 teaspoons fresh lime juice
2 cups cooked jasmine rice
Lime wedges (optional)

1. Preheat the oven to 400 degrees. Heat a large skillet over medium-high heat. Spoon a few tablespoons of the coconut ""cream"" (the thick part from the top of the milk) into the pan. Add the curry paste and cook, stirring, 2 minutes. Stir in remaining coconut milk and the brown sugar; bring to a boil. Reduce heat to medium and simmer, 6 to 8 minutes.

2. Heat a large nonstick oven-safe skillet over medium-high heat. Season the salmon with the black pepper and 1/4 teaspoon of the salt. When the pan is very hot, add the oil. Add the salmon; cook 2 minutes to sear, and turn over. Transfer skillet to oven; roast salmon until barely cooked through, about 5 minutes.

3. Stir the lime juice and remaining salt into the sauce. Spoon 2 tablespoons sauce over each piece of fish and serve with rice. Garnish with lime wedges and serve with additional sauce if desired.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FITNESSMAGAZINE.