Coconut lime salmon, pan fried to crisp perfection on the outside, soft and tender on the inside, atop a thai inspired coconut lime curry sauce bursting with freshness, hints of ginger, garlic and spice, with notes of raw honey and soy.
Lightly sprinkle both sides of salmon with salt and pepper.
Heat a skillet on medium high heat and sear the salmon, flat side down until golden (about 1 to 2 minutes)
Repeat on the other side. Remove salmon from pan and set aside. (It should not be cooked all the way through and should still be a little raw in the middle)
Make sure there are no black bits or burnt bits in the pan (scrape off/wipe off if there are)
Turn pan down to a low to medium heat and add the garlic, and ginger and stir for 30 seconds. Add the honey and stir for another 30 seconds. Add the Chilli paste and stir through for 10 seconds.
Add the coconut milk and stir through for 10 seconds. Increase heat to medium and add the soy sauce, peanut oil, lime juice and lime zest and simmer for 2 minutes.
Turn the sauce back to low heat and add in the basil. Stir through for 10 seconds.
Add the salmon back in (flat side down). Cook for 4 minutes or until cooked through.
Remove the salmon from the pan and taste the sauce. Add more salt if needed.
10. Serve on top of zucchini noodles, vermicelli noodles, brown rice, or wholegrain pasta or wholegrain noodles. Drizzle the sauce over the top. Garnish with extra basil, and chilli flakes and chopped peanuts.
1. Vermicelli noodles are available from the Asian food aisle at most big supermarkets.