Blackened Salmon Ramen

Blackened salmon fillet on top of a creamy coconut-curry ramen broth with a hint of cayenne.

Ingredients

• 4 cups coconut milk (or 2 cans full-fat coconut milk plus 1 cup water or broth)
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce (optional, for depth)
• 1 teaspoon cayenne pepper (or to taste)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 4 salmon fillets (about 5–6 ounces each), skin removed
• 1 tablespoon Cajun or blackened seasoning blend
• 1 tablespoon neutral oil (for searing salmon)
• Kosher salt and black pepper, to taste
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro leaves, chopped
• 2 green onions, thinly sliced

Preparation

1. Pat salmon fillets dry and season all over with Cajun or blackened seasoning. Heat neutral oil in a skillet over medium-high and sear salmon for 2–3 minutes per side, until charred and cooked to your liking. Set aside and keep warm.
2. In a saucepan, whisk together coconut milk, red curry paste, soy sauce, fish sauce (if using), and cayenne. Bring to a simmer and cook for 5 minutes to meld flavors. Adjust seasoning with salt and pepper.
3. Bring a pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
4. Divide noodles among bowls. Ladle hot coconut-curry broth over noodles.
5. Top each bowl with a blackened salmon fillet. Garnish with lime wedges, cilantro, and toppings: green onions, toasted coconut flakes, crispy shallots, bell peppers, and corn.