Description
A flavorful dish combining salmon fillets with a creamy coconut curry sauce, perfect for a comforting dinner.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon brown sugar (or honey)
- ½ cup vegetable broth (or chicken broth)
- ¼ cup chopped fresh cilantro, for garnish
- ¼ cup chopped fresh basil, for garnish
- Optional: 1 red chili, thinly sliced, for extra heat
Instructions
- Pat the salmon fillets dry with paper towels.
- Combine sea salt, black pepper, garlic powder, and paprika. Sprinkle evenly over both sides of the salmon fillets.
- Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger and cook for another minute, until fragrant.
- Add thinly sliced red bell pepper and cook for 3-5 minutes, until slightly softened.
- Pour in coconut milk and stir in red curry paste. Whisk well to dissolve.
- Stir in soy sauce (or tamari), lime juice, and brown sugar (or honey).
- Pour in vegetable broth (or chicken broth) and bring to a simmer. Reduce heat and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning as needed.
- Heat olive oil in a separate skillet over medium-high heat. Sear salmon fillets skin-side down (if using skin-on fillets) for 3-4 minutes, until crispy and golden brown. Flip and sear for another 1-2 minutes. Remove from skillet and set aside.
- Gently place the seasoned (and seared, if you chose to sear them) salmon fillets into the simmering coconut curry sauce. Make sure the fillets are mostly submerged in the sauce.
- Cover the skillet and let the salmon poach in the sauce for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it is cooked through. The internal temperature should reach 145°F (63°C).
- Carefully remove the salmon fillets from the skillet and place them on plates.
- Spoon the coconut curry sauce generously over the salmon fillets.
- Garnish with chopped fresh cilantro and basil. If you like a little extra heat, sprinkle with thinly sliced red chili.
- Serve immediately with cooked rice, quinoa, or naan bread. Steamed vegetables also make a great side dish.
Notes
- Adjust the level of curry paste according to your spice preference.
- For extra creaminess, use full-fat coconut milk.
- Serve with sides like rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg