salmon curry

<p>Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.</p>

Coconut Curry Salmon

1 1/2 lbs. salmon

tablespoon brown sugar

curry powder

teaspoon onion powder

teaspoon garlic powder

teaspoon kosher salt (more

olive oil

garlic

ginger

lemongrass paste

brown sugar

red curry paste

coconut milk

fish sauce or soy sauce

lime juice and zest

fresh spinach, chopped

cilantro, basil, mint, or other fresh herbs

Get the oven ready: 

Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon

Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness &#8211; I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.

Coconut Curry Sauce

Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.

Serve

Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

I made this tonight for dinner and it was fantastic. Everyone loved it !

I enter into eating salmon with caution (its not always my favourite) but this recipe was beyond delicious!!!! Another winner!

Thanks so much I made it last night and was absolutely delicious 😋

I made this tonight and OMG it’s so good! I cut the recipe in half and since I didn’t have red curry paste for the sauce I used half red miso paste and half red curry powder in place of it. So easy to make and delicious too! ❤️

This might have been the most amazing salmon recipe I have ever tried! It was so flavorful and delicious and not that hard to make. My whole family LOVED it!!!

Delicious! Made this tonight for dinner with steamed broccoli. My hubby loved it even though he always says he doesn’t like curry.

Made this for dinner tonight and we all loved it!  So easy and full of flavor.  I haven't cooked salmon in a while and this is my new favorite.  Thanks so much for another awesome recipe!

https://www.youtube.com/watch?v=rY1G6I-85UE

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. 

Full recipe: https://pinchofyum.com/coconut-curry-salmon

PRODUCTS (Amazon affiliate links):
Curry powder: https://amzn.to/2SBSP3Y
Lemongrass paste: https://amzn.to/2EYe5cj
Red curry paste: https://amzn.to/364RUNj

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Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

Salmon durban curry

tbs sunflower oil

mustard seeds and cumin seeds

onion, sliced

garlic cloves, chopped

tbs grated ginger

curry leaves

tbs masala curry powder

tamarind puree

tomato paste

can whole tomatoes

tomatoes,

skinless salmon fillet, pin-boned, cut into 3cm pieces

sugar snap peas, blanched

Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Pan sear salmon fillets and dunk them in a coconut-tomato gravy to make this Indian salmon curry. And for a satisfying, wholesome meal, serve it with steamed white rice or flatbread or naan bread.

Indian Salmon Curry With Coconut

salmon fillets

onion (finely diced)

red tomatoes

jalapeno (optional)

1/2″ ginger (peeled)

water

tbsp cooking oil

tsp garam masala

salt and pepper

cilantro (finely chopped)

Combine tomato pieces with garlic, ginger, and jalapeno in a blender or food processor. Keep it aside.

Heat some cooking oil in a large skillet over medium heat.

Then add salmon fillets to the skillet and sear them for 2-3 minutes on each side. Take them out and keep aside.

In the same pan, with leftover oil, sauté onions until golden brown.

Add the tomato-garlic mixture and cook until it thickens to a paste-like consistency for about 6-8 min.

Add coconut milk and water. Mix well and bring the mixture to a boil

Season the curry base with some salt and garam masala. Cover and cook the curry for 5 min.

Add pan-seared salmon fillets, gently coat them with the coconut-tomato curry. Cover and turn off the heat.

Finally, garnish with finely chopped cilantro and serve warm.

This Thai salmon coconut milk curry is packed full of flavour, a hearty 20 minute dinner that does not compromise on flavour. Seve with boiled rice and veggies.

Salmon Coconut Milk Curry

1½ tbsp red thai curry paste

lemon grass

soy sauce and Worcestershire sauce

Salt and pepper to season the salmon

chilies

Lime juice and lime zest

prep.

Pat the salmon dry with a kitchen paper towel and season with salt and pepper.

cook salmon.

Heat up vegetable oil on medium high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon and transfer to a plate. Remove some excess oil from the pan if need be

saute aromatics.

Reduce the heat of the stove and add chopped ginger and garlic and cook for about 30 seconds to release the flavours of the aromatics. Do keep an eye so it doesn’t burnAdd brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two.

add coconut milk.

Pour the coconut milk into the pan, soy sauce and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. Taste and adjust seasoning to preference, add chopped fresh chili peppers, lemon zest, lime juice, stir to combine and cook for an additional minute.

simmer.

Return the pan seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley or cilantro, lime wedge and more chili pepper.

Thai Coconut Salmon Curry

salmon

red bell pepper, finely chopped

baby bok choy,

tbsp coconut oil, or vegetable oil

unsalted butter

onion,

garlic cloves,

tbsp grated ginger

400 ml unsweetened coconut milk

125 ml vegetable broth

tbsp thai red curry paste

peanut butter

lemon juice

tbsp fish sauce

salt + black pepper

tsp each: ground coriander, ground cumin, sweet paprika

tsp red pepper flakes

basil leaves

Jasmin rice

Pat the salmon fillets dry with a paper...

Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.

Heat coconut oil and butter in a large...

Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

In the same pan, add onion, garlic and...

In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.

Add bok choy, fish sauce and peanut butter....

Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.

Nestle salmon in the sauce. Sprinkle with lemon...

Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.

Stir in the basil leaves and serve with...

Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

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)

salt

black pepper

garlic, finely chopped

ginger,

(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.

Pieces of juicy salmon cooked in a creamy, aromatic curry sauce makes this easy salmon curry the perfect weeknight dinner recipe.

Easy Creamy Salmon Curry

tbsp butter

onion (finely chopped)

tbsp Garam Masala

½ tsp ground cardamom

turmeric

½ tsp ground coriander

paprika

½ tsp black pepper

(400 grams/14 ounces) coconut milk

stock

½ tsp pepper

Preheat the oven to 220°C/430°F

In a large, deep pan or pot set over medium heat, melt the butter and add the onion.

Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.

Add all the spices and cook for a minute until the pan looks dry and smells aromatic.

Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.

Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced. 

Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.

Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.

Remove from the oven and set aside.

Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.

Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.

Serve with rice, naan bread or roti.

Indian style salmon curry made with salmon, onions, tomatoes, spices &amp; herbs. Serve it with rice, roti or naan.

Salmon Curry Recipe

oil ((I use coconut oil))

mustard seeds

onion ((1 cup fine chopped))

green chili ((optional) slit)

tomato ((¼ cup chopped))

salt ((adjust

turmeric ((plus more to sprinkle))

garam masala ((plus more to sprinkle))

coriander powder

water ((use only as needed))

coconut milk ((optional))

coriander leaves

Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.

If using tamarind, soak it in half cup hot water.

Pour 1 tbsp oil to a nonstick pan and heat it.

When the oil turns hot, place the salmon with the skin side down.

Sprinkle 1 pinch of each - salt, red chilli powder and garam masala. Fry it for 1 to 2 mins &amp; then carefully flip.

Repeat sprinkling salt, red chili powder and garam masala on the other side. Add curry leaves towards the sides in the oil.

Fry just for another 1 to 2 mins depending on the thickness of the fillet.

Salmon should be partially cooked, not fully. Gently remove it to a plate along with crispy curry leaves and set aside.

Preparation

Pour 1 tablespoon oil to the pan and heat it.

Add mustard seeds. When they pop, add curry leaves and garlic.

Saute until the garlic smells fragrant.

Then saute onions and green chilies until onions turn golden.

Then add tomatoes, salt, turmeric, red chilli powder, garam masala and coriander powder.

Saute all of these until tomatoes break down and the masala turns fragrant. The mixture should leave the sides of the pan as well.

Pour 1 cup water and ¼ cup tamarind water. Mix well and cook until the onions turn completely soft. The curry should thick yet slightly be runny at this stage.

Taste the curry and add more salt and tamarind if needed.

How to Make Salmon Curry

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Top Tags

Coconut Curry Salmon

Salmon durban curry

Indian Salmon Curry With Coconut

Salmon Coconut Milk Curry

Thai Coconut Salmon Curry

Coconut Curry Salmon

Easy Creamy Salmon Curry

Salmon Curry Recipe

Creamy Coconut Salmon Curry

Top 9 salmon curry recipes from across the web

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

Top Tags

Coconut Curry Salmon

Salmon durban curry

Indian Salmon Curry With Coconut

Salmon Coconut Milk Curry

Thai Coconut Salmon Curry

Coconut Curry Salmon

Easy Creamy Salmon Curry

Salmon Curry Recipe

Creamy Coconut Salmon Curry

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