Ingredients
1 1/4 pounds skin-on salmon fillet (no more than 1 inch thick; preferably tail end)
2 tablespoons Thai red-curry paste
2 tablespoons safflower oil
Lime wedges, for serving
Preparation
Slice salmon fillet into strips about 1 inch wide and 3 inches long. Stir together curry paste and safflower oil; coat salmon strips on all sides. Refrigerate until ready to grill (up to 8 hours). If using wooden skewers, soak 14 in cool water at least 30 minutes, then thread lengthwise through strips. Preheat grill to medium-high. Sear salmon, skin side down, until strips can be lifted with a spatula, about 1 minute. Flip, and cook until just opaque but before it flakes when pressed, 1 to 2 1/2 minutes. Serve on skewers with lime for squeezing.
