Red Curry Salmon with Avocado Creme

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, and salt, and 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.

Place a 12” cast iron pan on the grill grate. Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.

In a small bowl, combine brown sugar, Traeger Thai Red Curry Rub, salt, and cayenne pepper. Sprinkle brown sugar mixture evenly over each salmon filet, rubbing it into the flesh on all sides.

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

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

Add the remaining tablespoon of oil to the pan and swirl to coat. Add the remaining 2 filets (or more) of salmon and repeat the cooking process.

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

To serve, divide the salmon filets onto individual plates and spoon 2 generous tablespoons of crema over each. Finish with a squeeze of the lime and some fresh cilantro. Enjoy!