Wild Sweet & Spicy Thai Baked Salmon

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 12 ounces wild salmon fillets, cut in two (king or sockeye)
• 2 tablespoons honey
• 1 -2 tablespoon thai red curry paste
• 1/4 cup plain yogurt
• 1/4 cup sour cream
• 1 teaspoon lemon juice
• 2 tablespoons fresh mint (chopped)
• 1/2 cup yellow pepper, cubed
• 1/2 cup orange bell pepper, cubed
• 1/2 cup shiitake mushroom
• 2 shallots, peeled and quartered
• 1/2 cup green beans
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• salt and pepper
• 1/2 lime
• 4 cashews

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a small bowl, mix the honey and thai curry paste.
• 3 lightly oil the fillets and then brush on a light coating of the curry mixture.
• 4 warning: some thai curry paste is very hot so taste before you baste.
• 5 place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon.
• 6 wash and chop vegetables in bite-sized pieces. put 1 tbsp of oil in a large frying pan.
• 7 whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
• 8 pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark.
• 9 add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter. finish the vegetables with a squeeze of fresh lime and salt and pepper to taste. cover them to keep hot while you garnish the salmon.
• 10 lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate. pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
• 11 arrange the vegetables attractively around the salmon and serve!