Step

• Step 1

  Season both sides of the salmon with salt and pepper.

  Ingredients

  • To Taste salt

  • To Taste pepper

  • 1 Whole Salmon Filet (4-7 lb)

• Step 2

  Brush a little canola oil on the salmon fillet and marinate with a 1/2 cup of Thaifusions Panang Curry in a shallow pan. Cover and marinate at room temperature for about 30 minutes.

  Ingredients

  • To Taste canola oil

  • 1/2 Cup Thaifusions Panang Curry, Jar

• Step 3

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

• Step 4

  Brush some canola oil onto the grill so the salmon won't stick. Place salmon fillet directly on the grill grate and brush on about another 1/4 cup of Thaifusions Panang Curry and top with sliced red bell pepper and lime slices.

  Ingredients

  • To Taste canola oil

  • 1/4 Cup Thaifusions Panang Curry, Jar

  • 1/2 Whole Red Bell Pepper, Sliced Thinly Lengthwise

  • 1 Whole Lime, Sliced into thing crosscut pieces

• Step 5

  Grill salmon until an internal temperature of 145℉, about 10-15 minutes.

  500 ˚F / 260 ˚C

  145 ˚F / 63 ˚C

• Step 6

  For the Mussels and Prawns: Pour last 1/4 cup of Panang Curry into a sauce pan, add prawns, mussels, Thai basil and cover sauce pan and finish on the Traeger. When the mussels have opened, take off the grill and set aside.

  Ingredients

  • 1/2 Pound Mussels, debearded, washed

  • 1/2  Prawns, shelled and deveined

  • 1/4 Cup Thaifusions Panang Curry, Jar

  • 2 Sprig Thai Basil

• Step 7

  Take salmon off the grill as gently as possible and top salmon with mussels and prawns if desired. Garnish with Thai basil. Enjoy!