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Red Curry Salmon with Avocado Crema

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Cherry

This smoked salmon recipe is the perfect way to jazz up salmon. It’s slathered in an avocado creme and sizzled in Thai curry spices, that will make your taste buds sing.

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  • 1 Medium avocado, halved, pitted and peeled

  • 5 Tablespoon coconut milk

  • 2 Tablespoon lime juice

  • 1 Clove garlic

  • 1/4 Cup cilantro leaves, plus more for serving

  • 1/4 Teaspoon salt, divided

  • 2 Tablespoon Brown sugar

  • 1 Teaspoon Thai red curry paste

  • 1 Pinch cayenne pepper

  • 4 (5 oz) salmon fillets

  • 1 Tablespoon extra-virgin olive oil, divided

  • 1 Tablespoon Extra-virgin olive oil

  • 1 Medium lime, sliced into wedges

  • 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.

    • 1 Medium avocado, halved, pitted and peeled

    • 5 Tablespoon coconut milk

    • 2 Tablespoon lime juice

    • 1 Clove garlic

    • 1/4 Cup cilantro leaves, plus more for serving

    • 1/4 Teaspoon salt, divided

  • 2

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a 12 inch cast iron pan on the grill grate to preheat.

    : 450 ˚F

  • 3

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

    • 2 Tablespoon Brown sugar

    • 1 Teaspoon 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.

    • 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.

    : 450 ˚F

    • 1 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.

    : 450 ˚F

  • 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.

    : 450 ˚F

    • 1 Tablespoon Extra-virgin olive oil

  • 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.

    • 1 Medium lime, sliced into wedges

  • 9

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

    : 450 ˚F

  • 10

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

  • 11

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

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