coconut curry salmon

Salmon gets an Asian flare in this coconut curry salmon recipe. Spicy with lots of flavor. It makes a simple weeknight or company meal in just 30 minutes. 

Coconut Curry Salmon

onion, thinly sliced ((about 1 cup 52 grams))

tomatoes sauce

(118 milliliters) unsweetened coconut milk

cilantro

(60 grams) baby spinach, fresh ((optional))

(0.45kg) salmon fillets, skin removed ((2-3 fillets))

garlic ((1 clove

ginger

red curry paste

curry powder

sugar

salt

pepper

SAUTE:  Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.

ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro.  (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened.  Add spinach if using and stir until wilted, 1 minute.

POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. 

5 salmon fillets, about 2-inches wide each (with skin on)

black pepper

olive oil

garlic, finely chopped

ginger,

onion,

tomato paste

(13.5 ounce) can coconut milk (about 1.5 cups)

soy sauce (or fish sauce)

lime,

red bell pepper, sliced

cilantro or Thai basil, chopped (optional, for serving)

Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.

In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.

In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.

Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.

Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.

Add bell pepper and cook on medium heat until tender, about 2 minutes.

Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes

Top with cilantro and serve warm with steamed rice.

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Top 2 coconut curry salmon recipes from across the web

The most viewed coconut curry salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Curry Salmon

Coconut Curry Salmon

The most viewed coconut curry salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine