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Spice up your salmon routine with the bold taste of ThaiFusion’s Panang Curry and Traeger’s signature wood-fired flavor. Don’t forget to go big by adding mussels and prawns for the ultimate smokin’ seafood dish.
1 Salmon Filet (4-7 lb)
Canola oil
Salt
Pepper
1 (12 oz) jar ThaiFusions Panang Curry
1/2 red bell pepper, sliced thinly lengthwise
1 lime, sliced into thin rounds
1/2 Pound mussels, debearded and scrubbed
1/2 Pound Prawns, shelled and deveined
2 Sprig Thai basil, roughly chopped, plus more for serving
1 Salmon Filet (4-7 lb)
As Needed Canola oil
As Needed Salt
As Needed Pepper
1 (12 oz) jar ThaiFusions Panang Curry
: 400 ˚F
: 400 ˚F
: 145 ˚F
1/2 red bell pepper, sliced thinly lengthwise
1 lime, sliced into thin rounds
1/2 Pound mussels, debearded and scrubbed
1/2 Pound Prawns, shelled and deveined
2 Sprig Thai basil, roughly chopped, plus more for serving