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Grilled Panang Curry Salmon

Grilled Panang Curry Salmon

By Thaifusions

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.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Pecan

Ingredients

This recipe serves:

2

Units of Measurement:
main
1 Salmon Filet (4-7 lb)
As Needed Canola oil
As Needed Salt
As Needed 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

Steps

  • 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.

  • 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

  • 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.

    400 ˚F / 204 ˚C

    145 ˚F / 63 ˚C

    00:10

  • 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.

  • 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

  • 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!

My Notes


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