Made this for dinner tonight, pretty good.
Wild Salmon Filet - 1 lb
Coconut Milk - 1/4 C
Thai kitchen Red Curry Paste - 2 tsps (use more or less according to taste)
Almond Butter - 2 Tbs (I'd run out of AB and used peanut butter instead)
Ghee - 2-3 tsps
Preheat oven to 375 degrees F. Cut Salmon into pieces of required size and add rest of the ingredients except ghee and mix well so that the marinade is evenly distributed. You can let it marinade for longer, but I did for 15-20 min. Grease a glass baking tray with ghee and place the salmon filets on it and bake for about 25-30 minutes.
Before placing the salmon filets on the tray, add the ghee and mix well.