A super easy weeknight meal with tons of delicious flavor. Gently poaching the salmon in the sauce makes it quite possibly the simplest way to cook this delightful fish. Let’s get into it:

The Recipe:

• Two salmon fillets (serves two, make as many as you need–the sauce makes enough for 4 or 5)
• One 4oz jar red curry paste (I use Thai kitchen)
• One can light coconut milk
• Half a white onion, diced
• A poblano pepper, sliced (a bell pepper would be good also)
• Two garlic cloves, minced
• 1t grated ginger
• 2t grated lemongrass (there are these great squeeze bottles of lemongrass that I recommend because fresh lemongrass is a nightmare)
• Salt and pepper
• A small handful of cilantro–stems cut off and bundled together, leaves chopped
• Rice is optional–this recipe is whole 30 compliant without the rice but more delicious with it.

*************************************************************************************

Saute the onion in a little olive oil and get a hefty amount of black pepper and a little salt on it. Cook 1-2 minutes then add the poblano and cook another 2-3 minutes. Stir in the lemongrass, garlic, and ginger and let it all cook 3-4 minutes. Add salt and pepper to taste.

Plop the entire jar of red curry paste in the pan and stir so it coats all the other ingredients. Cook 2-3 minutes until you start to smell the curry. Add the can of coconut milk and stir it all around to combine.

Toss in the bundle of cilantro stems and let the sauce simmer for about 10 minutes. Gently place the salmon in the sauce. Cover with a lid and cook on medium-low heat for 12-15 minutes until salmon reaches your preferred doneness.

Top with cilantro leaves and serve with lots of sauce. Enjoy!

*If you make rice for this I recommend that you add something crunchy to the rice like slivered almonds because it needs a little texture.