Seared Salmon in Coconut Green Curry

• 4 x 170g salmon fillets  
• Salt and freshly ground black pepper  
• 2 tablespoons coconut oil, divided  
• 2 shallots, sliced  
• 4 cups cubed winter squash, such as butternut   
• 1 red bell pepper, sliced   
• 1 tablespoon ginger, grated 
• 1 tablespoon garlic, grated 
• 2 tablespoons Thai green curry paste  
• 1 x 400ml can coconut milk  
• 1 tablespoon fish sauce  
• 160g sugar snap peas  
• 1/2 lime, juiced  
• 1/2 cup chopped cilantro  
• 1/2 cup sliced green onions  
• Steamed rice, to serve 

Season the salmon fillets with salt and pepper. Set an Essential Non-stick Ceramic 26cm Sauté Pan over medium heat. Add 1 tablespoon of coconut oil. Working in batches, add two salmon fillets, flesh side down. Sear the salmon until browned and crispy, about 5 minutes. Remove from the pan and set aside. Repeat searing with the remaining salmon fillets.  

Add the remaining tablespoon of coconut oil to the pan along with the shallots. Sauté the shallots for about 5 minutes until softened and beginning to caramelise. Add the squash, red bell pepper, ginger, garlic and green curry paste. Stir to combine, toasting the curry paste for about 2 minutes.   

Add the coconut milk and fish sauce. Bring to a simmer, turn the heat down to low, then cover and cook until the squash is slightly tender, about 10 minutes. Then, add the snap peas and stir again. Place the salmon fillets on top of the vegetables, skin side down. Cover and simmer until salmon is cooked through, about 3-5 minutes.  

Remove the pan from the heat and add the lime juice. Garnish with the chopped cilantro and green onion and serve alongside steamed rice.