Steps

• Step 1

  Place the salmon in a shallow baking dish and brush with a small amount of canola oil on both sides. Season both sides with salt, and pepper, then coat with 1/2 cup of ThaiFusions Panang Curry. Cover and marinate at room temperature for 30 minutes.

  Ingredients

  • 1  Salmon Filet (4-7 lb)

  • As Needed Canola oil

  • As Needed Salt

  • As Needed Pepper

  • 1  (12 oz) jar ThaiFusions Panang Curry

• Step 2

  When ready to cook, set Traeger the temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 3

  Brush the grill grates with canola oil so the salmon won't stick. Insert the probe horizontally into he thickest part of the salmon filet. Place the salmon on the grill grates. Brush with 1/4 cup of Thaifusions Panang Curry and top with sliced red bell pepper, and sliced lime. Close the lid and cook until the salmon reaches an internal temperature of 145℉, 10-15 minutes.

  00:10

  400 ˚F / 204 ˚C

  145 ˚F / 63 ˚C

  Ingredients

  • 1/2  red bell pepper, sliced thinly lengthwise

  • 1  lime, sliced into thin rounds

• Step 4

  Make the mussels and prawns. In a large saucepan, add the remaining 1/4 cup of Panang Curry, the prawns, mussels, and 2 sprigs of chopped Thai basil. Cover the saucepan.

  Ingredients

  • 1/2 Pound mussels, debearded and scrubbed

  • 1/2 Pound Prawns, shelled and deveined

  • 2 Sprig Thai basil, roughly chopped, plus more for serving

• Step 5

  Place the saucepan on the grill grates and cook until the mussels have opened and the prawns are firm and opaque.

  400 ˚F / 204 ˚C

• Step 6

  Remove the pan with the mussels and prawns from the grill and discard any mussels that did not open. Remove the salmon from the grill. Top the salmon with mussels and prawns, and garnish with Thai basil. Enjoy!