Preheat the oven to 425 degrees.
In a medium saucepan over medium heat, warm the oil. Whisk in the red curry paste and cook 30 seconds, stirring constantly. Whisk in the coconut milk, brown sugar, fish sauce and the zest and juice of the lime. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer 5 minutes. Remove from heat and set aside.
Place 4 5-ounce salmon fillets skin-side down on a foil-lined baking sheet, then sprinkle with kosher salt and freshly ground black pepper to taste. Bake 8 to 12 minutes, until the salmon is still slightly pink in the center. Then, remove the skin by sliding a thin spatula between the skin and the flesh, and transfer each fillet to a plate.
Top the salmon with curry sauce and serve alone or with jasmine rice.
Red curry paste is available in most grocery stores. The spiciness varies, so be cautious when using a new brand. We like Mae Ploy ($3), available at Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com.
1 Tbsp. oil
1 to 1½ Tbsp. red curry paste
1 14-ounce can coconut milk
2 Tbsp. brown sugar
1 Tbsp. fish sauce
1 lime
4 5-ounce salmon fillets
kosher salt and freshly ground black pepper, to taste
jasmine rice, for serving (optional)
This article appears in December 2015.