By Thaifusions
Spice up your salmon routine with the bold taste of ThaiFusion’s Panang Curry and Traeger’s signature wood-fired flavor. And don’t forget to go big by adding mussels and prawns for the ultimate smokin’ seafood dish.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.To Taste | salt |
To Taste | pepper |
1 Whole | Salmon Filet (4-7 lb) |
To Taste | canola oil |
1 Cup | Thaifusions Panang Curry, Jar |
1/2 Whole | Red Bell Pepper, Sliced Thinly Lengthwise |
1 Whole | Lime, Sliced into thing crosscut pieces |
1/2 Pound | Mussels, debearded, washed |
1/2 | Prawns, shelled and deveined |
2 Sprig | Thai Basil |
1
Season both sides of the salmon with salt and pepper.
2
Brush a little canola oil on the salmon fillet and marinate with a 1/2 cup of Thaifusions Panang Curry in a shallow pan. Cover and marinate at room temperature for about 30 minutes.
3
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
4
Brush some canola oil onto the grill so the salmon won't stick. Place salmon fillet directly on the grill grate and brush on about another 1/4 cup of Thaifusions Panang Curry and top with sliced red bell pepper and lime slices.
5
Grill salmon until an internal temperature of 145℉, about 10-15 minutes.
500 ˚F / 260 ˚C
145 ˚F / 63 ˚C
6
For the Mussels and Prawns: Pour last 1/4 cup of Panang Curry into a sauce pan, add prawns, mussels, Thai basil and cover sauce pan and finish on the Traeger. When the mussels have opened, take off the grill and set aside.
7
Take salmon off the grill as gently as possible and top salmon with mussels and prawns if desired. Garnish with Thai basil. Enjoy!
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