Red Curry Salmon with Avocado Creme

Steps

• 1

  To Make the Avocado Crema: In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro and 1/4 teaspoon salt. Pulse until smooth. The consistency should be similar to cake batter—thick, yet spreadable. To thin it if necessary, add a tablespoon or two of water or coconut milk and pulse to incorporate. Cover and set aside until ready to serve.

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  Ingredients

  • 1 Medium avocados, halved and pitted

  • 5 Tablespoon coconut milk

  • 2 Tablespoon lime juice

  • 1 Clove garlic

  • 1/4 Cup cilantro leaves

  • 3/4 Teaspoon salt, divided

• 2

  When ready to cook, set Traeger temperature to 500°F and preheat wit the lid closed for 15 minutes. Place a 12 inch cast iron pan on the grill grate to preheat.

  Grill: 500 ˚F

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• 3

  In a small bowl, combine brown sugar, red curry paste, cayenne pepper and 1/2 teaspoon salt.

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  Ingredients

  • 2 Tablespoon brown sugar

  • 1 Tablespoon Thai red curry paste

  • 1 Pinch cayenne pepper

• 4

  Sprinkle brown sugar mixture evenly over each salmon fillet, rubbing it into the flesh on all sides.

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  Ingredients

  • 4 (5 oz) salmon fillets

• 5

  Pour 1 tablespoon oil into the cast iron pan on the Traeger. Add 2 of the salmon fillets (skin-side up if they have skin on) and cook until the underside is crisp and just beginning to blacken, about 4 minutes.

  Grill: 500 ˚F

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  Ingredients

  • 2 Tablespoon extra-virgin olive oil, divided

• 6

  Flip the fillets and cook an additional 4 minutes, until the fish feels firm to the touch. Remove from cast iron pan.

  Grill: 500 ˚F

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• 7

  Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 fillets of salmon and repeat the cooking process.

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• 8

  Caramelize lime wedges by either adding them in during the last minute of the salmon cooking or throw them into the empty pan after the salmon is finished.

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  Ingredients

  • 1 Medium lime, cut into wedges

• 9

  Allow the limes to cook for 30 seconds on one side. Flip and cook for an additional 30 seconds.

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• 10

  To serve, divide the salmon fillets onto individual plates and spoon 2 generous tablespoons of avocado crema over each.

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• 11

  Finish with a squeeze of the lime and some fresh cilantro. Enjoy!

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