Easy 1-Pan Salmon Red Curry

SALMON

• 2 4-6 oz. salmon filets (skinless, wild caught whenever possible)
• 1 pinch sea salt
• 1 tsp Coconut aminos  (sub tamari if not soy-free)
• 1 tsp Chili garlic sauce (we like Huy Fong foods brand)

CURRY

• 1 Tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
• 2/3 cup thinly sliced shallot
• 1 Tbsp minced fresh ginger
• 1/2 - 1 small Serrano pepper (reduce for less heat, increase for more heat)
• 2 cloves garlic, minced
• 3 ½ Tbsp red curry paste
• 1 medium red bell pepper, seeds removed and cut into bite-size pieces
• 1 healthy pinch sea salt
• 1 14-oz can light coconut milk
• 1-2 tsp Coconut aminos 
• 1-2 tsp maple syrup
• 2 cups chopped kale or other green of choice (optional)

FOR SERVING optional

• Brown rice, white rice, or cauliflower rice
• Cilantro / Basil
• Lime wedges