3blocksLotus Foods Gluten Free Rice Ramen NoodlesI use the brown rice & millet kind, which I get at Costco in a large pack. If you get the smaller packs, omit the seasoning that comes with it!
Heat the olive oil in a large (12- inch) cast iron pan over medium high heat until it shimmers. Season the salmon filets generously with salt and pepper on both sides. Add the salmon to the pan, skin side up, and cook for 4 minutes. Reduce heat to medium. Carefully use a metal spatula to flip the filets and cook them for an additional 5 minutes. Remove the salmon and set aside on a plate.
Bring a separate pot of water to a boil for the ramen.
In the same pan where you cooked the salmon, add the onions, matchstick carrots, red pepper, and garlic. Saute for 3-4 minutes until they begin to soften. Add in the ginger paste, thai red curry paste, salt, and crushed red pepper. Stir for 1 minute until fragrant.
Add in the coconut milk & lime juice. Stir and reduce heat to medium low.
Boil the ramen for about 3 minutes or until al dente (still slightly undercooked). Drain and add to the pan with the vegetables and sauce. Toss to coat. Add the salmon back to the pan, nestling it into the noodles, veggies, and sauce. Spoon a little sauce over the salmon. Cook for an additional 1 minute until the noodles are cooked through.
Garnish with chopped cilantro and thai basil, and an extra squeeze of lime juice, if desired. Enjoy!