Curry Rubbed Salmon with Slaw


Serves 2


  • 1 pound of salmon
  • Sea salt and black pepper
  • 1 tablespoon Thai & True Massamun Curry Paste

For the slaw

  • 1 cup shredded carrot
  • ½ pound Brussels sprouts, shredded
  • ½ cup cilantro, chopped
  • 1½ tablespoons avocado oil
  • 2 tablespoons lime juice
  • ¼ teaspoon sea salt
  • Pinch of sugar (optional)


  1. If needed, trim the salmon into two filets. Season the tops of the salmon with sea salt and black pepper. Rub the Thai & True Massamun Curry Paste into the salmon, coating the top of each.
  2. Preheat your air fryer to 375F degrees. Place the salmon skin-side down in the air fryer, working one at a time if needed, depending on the size of your air fryer. Cook for 7 to 9 minutes, until the tops of the salmon are golden brown and the inside cooked to 145F degrees.
  3. Meanwhile, make the slaw. Combine the shredded carrot and brussels sprouts with the cilantro in a medium-sized bowl. In a smaller bowl, whisk together the avocado oil, lime juice, sea salt, and sugar, if using. Drizzle the dressing over the veggies and toss to combine. If making the slaw ahead of time, refrigerate until ready to eat.
  4. To serve, divide the slaw between plates and top with the curry rubbed salmon.