curry salmon

You only need 5 Ingredients to make this gluten free and low carb red Curry Salmon. The perfect weeknight meal that the whole family will love! Plus, it's on the table in under 20 minutes!

Curry Salmon

Wild Alaskan Salmon (bones removed)

organic virgin coconut oil

red curry paste

can full-fat coconut milk

fish sauce

kosher salt

lime

scallions (sliced for serving)

Heat coconut oil lin a large saute pan (large enough to fit the salmon fillet or pieces) over medium heat.&nbsp;After about 30 seconds, add red curry paste and pinch of salt. Stir, continuously, for 45 seconds to 1 minute until fragrant.Add coconut milk and whisk until completely dissolved.

Bring to a boil and immediately add salmon skin side up.Cook for 8 to 10 minutes (depending on thickness), spooning sauce over the fish periodically. Once fish is cooked to your preference, remove from pan and set aside.

Return sauce to medium heat and reduce for 2 to 3 minutes, whisking or stirring frequently.Remove from heat, stir in fish sauce, 1/4 teaspoon salt and lime juice.Serve salmon with red curry sauce spooned over top and top with sliced scallions. Enjoy!

https://content.jwplatform.com/videos/UFzA6Kyx.mp4

Curry Salmon, Red Curry, Red Curry Salmon, Easy Salmon

5-Ingredient Red Curry Salmon

This Curry Salmon With Coconut Milk And Bok Choy is a nutrient-dense, high-protein, and gluten-free one-pan stovetop dish that everyone will love! The homemade curry paste and sauce come together with ingredients like curry powder, fresh ginger, and coconut milk and are rich in flavor. The recipe can be made and ready to eat in just 30 minutes, and it even freezes well!

Curry Salmon With Coconut Milk And Bok Choy

mustard seeds

⅓ small yellow onion, roughly chopped (~20 grams)

ginger (~10 grams), peeled

red chili pepper

garlic

curry powder

coriander

turmeric

salt

paprika

salmon

Tablespoons (30 milliliters) olive oil or avocado oil

(240 milliliters) canned full-fat coconut milk

vegetable broth

(5 milliliters) coconut aminos

(6 grams) fish sauce

cherry tomatoes (~90 grams)

black pepper

bok choy (~125 grams), cut into wedges

green beans (~50 grams)

(5 milliliters) lime juice

Tablespoons finely chopped cilantro

Prepare Curry Paste

To a large pan over medium heat, add mustard seeds and cook until they start to pop just slightly, about 1-2 minutes. Remove pan from heat and allow mustard seeds to cool. Then, add them to a mortar and pestle or single-serve blender attachment, add in all remaining curry paste ingredients, and grind them up until well-combined. Set aside.

Remove Skin And Cut Salmon Into Cubes

If using skin-on salmon fillets, using a sharp knife, remove the skin (if using skinless fillets, skip this step). Then, cut the salmon into 1-inch x 1-inch cubes. Set aside.

Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and cook the prepared curry paste for 1-2 minutes, stirring occasionally. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover pan with a lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.

Cook Salmon And Serve

To the pan, add in cubed salmon and cook for an additional 5-6 minutes. Add in bok choy and green beans and cook until slightly wilted and softened, about 1-2 minutes. Pour in lime juice. Taste mixture and adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.

https://content.jwplatform.com/videos/”kDEej6gy”.mp4

”Curry

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Top 2 curry salmon recipes from across the web

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Curry Salmon

Curry Salmon With Coconut Milk And ...

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