Red Curry Glazed Salmon

The American Heart Association suggests eating at least 8 ounces of fish per week and the heart healthy Mediterranean eating plan recommends up to 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 salmon. It takes 5-minutes to cook under the broiler and the filets emerge from the oven, flakey and moist, under a caramelized, curry glaze. Best of all, no pans to clean.


Red Curry Glazed Salmon


Four, 5-ounce 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 5-6 minutes (depending on thickness of salmon). Recipe inspired by

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

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