Description
This Coconut Curry Salmon recipe is a flavorful and aromatic dish perfect for a weeknight dinner. Tender salmon fillets are seared to perfection and simmered in a creamy coconut curry sauce with a hint of spice. Served over jasmine rice and garnished with fresh cilantro and lime, this dish is sure to impress.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each)
Curry Sauce:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- Salt and black pepper to taste
Garnish and Serving:
- Fresh chopped cilantro and lime wedges for garnish
- Cooked jasmine rice for serving
Instructions
- Season the Salmon: Season the salmon fillets with salt and black pepper on both sides.
- Sear the Salmon: Heat vegetable oil in a skillet, sear salmon for 3–4 minutes per side, then set aside.
- Make the Sauce: Cook onion, garlic, ginger, and curry paste. Add coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Simmer.
- Simmer with Salmon: Return salmon to the skillet, coat with sauce, and simmer until heated through.
- Serve: Serve salmon over jasmine rice, garnish with cilantro and lime wedges.
Notes
- For extra veggies, add baby spinach or bell peppers to the sauce while simmering.
- Adjust the spice level by adding more or less red curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 85mg
