Red Curry-glazed Salmon

One of my New Year’s Resolutions is to eat more seafood. The American Heart Association suggests eating at least 8 ounces per week but the heart healthy Mediterranean eating plan recommends 15 ounces per week. Seafood is an excellent source of protein, rich in omega-3 fatty acids and if you’re eating fish, you’re not eating steak. This is one of my favorite ways to prepare fish which is why I decided to repost this recipe for 2018.  It’s fast, delicious, with a super easy clean-up. You can find the Thai Red Curry Paste in most supermarkets.


Red Curry Glazed Salmon


4 5-ounce wild-caught salmon fillets

1 tablespoon Thai Red Curry Paste

1 tablespoon canola oil

1 teaspoon brown sugar


In a small bowl, mix curry paste, canola oil, and brown sugar. Place salmon on a foil-line broiler tray. Divide the curry mixture evenly on top of each salmon fillet.  Broil for about 7 minutes (depending on thickness of salmon). Recipe inspired by

Note: You can double the curry mixture if you prefer a thicker layer of glaze.

Nutrition Note:  According to USDA Datawild-caught salmon contains half the fat of farm raised salmon but still provides an excellent dose of omega-3 fatty acids.

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