|1 tbsp Canola oil|
|2 tsp green curry paste|
|13.5 oz light coconut milk|
|2 tbsp Oyster sauce|
|1 tbsp Light brown sugar|
|4 Alaska Salmon fillets (6 to 8 oz. each), fresh, thawed or frozen|
In large sauté pan over medium heat, cook curry paste in oil until fragrant, about one minute. Stir in coconut milk, oyster sauce and sugar; bring to a boil.
Rinse any ice glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add fillets to sauce, skin side down, spooning sauce over fillets. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughut. Serve over cooked rice, if desired.
Suggested accompaniment: Stir-fried tri-colored bell peppers