Thai Roasted Salmon

• 3-4 lb salmon
• 2 limes
• 2 tsp Thai red curry paste
• 2 tsp brown sugar
• ½ bunch green onions, thinly sliced

Quick Pickled Ponzu Cucumbers

• ¾ c ponzu
• 3 tbsp sugar
• 1 seedless cucumber, cut into ribbons with vegetable peeler
• ½ bunch green onions, thinly sliced

Cilantro Lime Yogurt Sauce

• 1 ½ c plain yogurt
• Juice 1 lime
• Kosher salt and freshly ground black pepper
• ¼ c cilantro and/or mint, finely chopped

Preheat oven to 450°F. Line a sheet pan with aluminum foil and add salmon, skin side-down. Using a sharp knife, score salmon diagonally.

In a small bowl, whisk juice of 1 lime (ab 2-3 tbsp.), red curry paste and brown sugar. Brush salmon with 1/3 sauce and bake 10 minutes. Turn oven to broil, remove salmon and baste with more sauce. Return to oven and broil for 5-7 minutes additional, basting with any remaining sauce, until salmon has developed a slight char and is cooked to desired level of doneness.

Gently slide a spatula between the skin and flesh of salmon and transfer to serving dish. Top with scallions and serve with lime wedges.

Quick Pickled Ponzu Cucumbers: Serves 6-8 | 15 minutes

In a large bowl, whisk ponzu and sugar until sugar is dissolved. Add cucumbers and green onions and toss to coat. Refrigerate 15 minutes or until ready to use.

Cilantro Lime Yogurt Sauce: Serves 6-8 | 5 minutes

In a small bowl, combine all ingredients and refrigerate until ready to use.