METHODS:
In a large
cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the
salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin
side up. Let sit undisturbed until golden and salmon easily releases from pan,
about 4 minutes. Use a thin metal spatula, flip salmon and cook
until golden on the other side, about 2 minutes more. Remove to a plate.
Reduce heat
to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring
occasionally, until softened, 2 minutes. Add garlic and ginger and then cook,
stirring, until fragrant, 1 minute.
Stir in coconut milk and bring to a simmer.
Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and
remaining ½ teaspoon salt
Remove from
heat and return salmon to pan. Garnish with basil and Fresno chili, and
serve immedietly with lime wedges.
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