In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce

• (13 1/2 ounce) can coconut milk↗1
• cup tomato and basil pasta sauce↗1 cup
• teaspoon fresh ginger, grated↗1 teaspoon
• shrimp bouillon cube↗3⁄4
• teaspoon red curry paste↗1⁄4 - 1 teaspoon
• bunch fresh cilantro, chopped↗1⁄2 bunch
• salt↗
• pepper↗
• ounces salmon fillets↗4 -6 ounces
• vegetable oil↗

Step-by-step instructions

1. 1

   In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.

2. 2

   Bring sauce to a boil over medium high heat, stirring constantly.

3. 3

   Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.

4. 4

   Stir in cilantro and remove from heat; season with salt and pepper to taste.

5. 5

   Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.

6. 6

   Grill for 3-5 minutes on each side, or until cooked to taste.

7. 7

   Pour the sauce over the salmon and serve with rice if you like.

8. 8

   Enjoy!