Cooking Steps

• Preheat your oven to 400˚F and season salmon with salt and pepper.
• Heat olive oil in large skillet over medium-high. When the oil is hot, add salmon face down to the skillet. Allow the salmon to sear until it naturally releases from the pan and a golden brown crust has formed. Remove the salmon from the skillet and set aside.
• Add the garlic, ginger and curry paste to the pan and sauté until fragrant, about 30 seconds. Then, add the curry powder and coconut milk, whisking until smooth.
• Return the salmon to the pan and transfer the pan to the oven. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 145˚F and the curry sauce has thickened slightly.
• Remove from oven and allow the salmon and sauce to cool for about 5 minutes. If needed, adjust seasoning to taste with salt & pepper. Serve each salmon filet with extra curry sauce and top with fresh cilantro and green onions.