4 tablespoons grapeseed oil, divided
4 (6-oz) fresh salmon fillets, skinned
Freshly ground black pepper
1 tablespoon fresh ginger, peeled and grated
1 small shallot, finely diced
1 tablespoon red curry paste
1 (15-oz) can unsweetened coconut milk, stirred
1 tablespoon honey
3 green onions, green parts only, sliced on a bias
1 lime, juiced
1/2 cup cilantro, chopped
DirectionsPreheat oven to 350˚F.
Heat 2 tablespoons grapeseed oil in an oven safe 12-inch sauté pan on medium high. Lightly salt and pepper the fish on both sides. Gently place salmon into the pan, sear for about 3 minutes.
Carefully turn salmon with a fish spatula and place pan into oven. Roast salmon until nearly cooked through about 7–8 minutes.
Remove pan from the oven and remove salmon from pan and keep warm. Heat remaining grapeseed oil in sauté pan on medium. Cook the ginger and shallots until soft, about 3 minutes.
Stir in red curry paste and cook 1 minute. Whisk in coconut milk, honey, green onions, lime juice and cilantro. Season with salt and pepper, to taste. Place salmon into red curry sauce and heat through.