Steps

• 1

  To Make the Avocado Crema: In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro and 1/4 teaspoon salt. Pulse until smooth. The consistency should be similar to cake batter—thick, yet spreadable. To thin it if necessary, add a tablespoon or two of water or coconut milk and pulse to incorporate. Cover and set aside until ready to serve.

• 2

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a 12 inch cast iron pan on the grill grate to preheat.

  450 ˚F / 232 ˚C

  00:15

• 3

  In a small bowl, combine brown sugar, red curry paste, cayenne pepper and 1/2 teaspoon salt.

• 4

  Sprinkle brown sugar mixture evenly over each salmon fillet, rubbing it into the flesh on all sides.

• 5

  Pour 1 tablespoon oil into the cast iron pan on the Traeger. Add 2 of the salmon fillets (skin-side up if they have skin on) and cook until the underside is crisp and just beginning to blacken, about 4 minutes.

  450 ˚F / 232 ˚C

  00:04

• 6

  Flip the fillets and cook an additional 4 minutes, until the fish feels firm to the touch. Remove from cast iron pan.

  450 ˚F / 232 ˚C

  00:04

• 7

  Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 fillets of salmon and repeat the cooking process.

  450 ˚F / 232 ˚C

  00:04

• 8

  Caramelize lime wedges by either adding them in during the last minute of the salmon cooking or throw them into the empty pan after the salmon is finished.

• 9

  Allow the limes to cook for 30 seconds on one side. Flip and cook for an additional 30 seconds.

  450 ˚F / 232 ˚C

  00:01

• 10

  To serve, divide the salmon fillets onto individual plates and spoon 2 generous tablespoons of avocado crema over each.

• 11

  Finish with a squeeze of the lime and some fresh cilantro. Enjoy!