RED CURRY SALMON WITH RAMEN

Recipe by the Leek and the Carrot

Serves 4

Takes 45 minutes

Ingredients:

2 tablespoons butter

1 shallot, diced

1-1/2 teaspoons kosher salt, divided

2 red bell peppers, diced

1 bunch collards or 2 brussels tops

1 tablespoon olive oil

1 pound salmon filets

1/4 teaspoon freshly ground black pepper

8-10 ounces ramen noodles

2 tablespoons red curry paste

1 15-ounce can coconut milk

1 cup water

Directions:

1. In a large skillet, melt butter over medium heat. Add shallot and 1/2 teaspoon salt. Saute for 5 minutes until translucent. Add peppers and another 1/2 teaspoon of salt. Continue to cook over medium heat for 10 minutes until peppers are very tender and beginning to carmelize. Reduce to medium low and add collards or brussel tops. Cook 5 minutes more until well wilted. Remove to a bowl. 

2. Increase heat to medium high and add oil. Season salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook on each side for 2-3 minutes until well-browned.

3. Fill a large stock pot to a boil over high heat. Add ramen and cook according to package directions. Drain and set aside.

4. Reduce heat to medium low and add red curry paste. Saute gently until fragrant, then add coconut milk and water. Continue to heat until it very gently simmers and then return veggies to the pan. Serve salmon, veggies, and sauce over ramen noodles.