A few days ago we had a heat wave come through...in March. It was 85 degrees. In March. So, we decided that if it was going to be hot, we might as well grill!
Grilled Salmon Thai Red Curry w/Spring Nettles
2, 4 oz salmon fillets
3 Tbsp grape seed oil - divided
1 can coconut cream ( I prefer Trader Joe's)
2-3 cups mixed veggies (seriously whatever is in your fridge. I used carrots, yellow squash, onions, celery, and mushrooms)
4-6 oz fresh stinging nettle - chopped (you can also use chickweed, dandelion leaf, sochan, or any other wild "weed"
2 cloves garlic - minced
1 inch ginger - grated
1 tsp soy sauce, tamari, or coconut aminos
3 Tbsp WST's Thai Red Curry - divided
1-2 tsp WST's Magic Chili Pepper Seasoning
nuts - peanuts or smoked almonds
Directions (let's break this down):