9359_Thai Curry Pasta With Blistered Tomatoes And Salmon Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 cups cherry tomatoes
  • 1 large yellow onion, sliced into thin wedges
  • 6 cloves garlic, sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided
  • 4 (4-ounce) salmon fillets
  • 12 ounces fusilli pasta
  • 3 tablespoons Thai red curry paste
  • 1 can (13 ½-ounce) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • ¼ cup fresh Thai basil, torn or chopped
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon sesame seeds
  • ½ teaspoon red pepper flakes
Directions
  1. Preheat oven to 425 F.
  2. Prep a baking sheet with parchment paper.
  3. Toss the cherry tomatoes, onion wedges, and sliced garlic with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  4. Spread the vegetables on the baking sheet and roast them for 12 minutes until the tomatoes begin to blister.
  5. Pat the salmon fillets dry and brush them with the remaining 1 tablespoon of olive oil. Season them with the remaining ½ tsp teaspoon and ¼ teaspoon pepper.
  6. Push the tomato mixture to the sides of the baking sheet and nestle the salmon fillets in the center. Roast for 12-15 minutes until the salmon is cooked through and the tomatoes are deeply blistered.
  7. While the salmon roasts, bring a large pot of salted water to a boil.
  8. Cook the pasta according to the package directions until al dente.
  9. In a large skillet over medium heat, whisk together the Thai red curry paste and coconut milk until smooth.
  10. Add the fish sauce, lime juice, and brown sugar. Simmer 3-4 minutes, stirring occasionally.
  11. Add the drained pasta to the curry sauce and toss to coat.
  12. Divide the pasta among four bowls. Top each with one salmon fillet and a generous portion of blistered tomatoes and onions (including all pan juices).
  13. Garnish the pasta with Thai basil, cilantro, sesame seeds, and a pinch of red pepper flakes, if desired, and serve.