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Coconut Curry Salmon

Coconut Curry Salmon: A Flavorful Escape in 40 Minutes

Coconut Curry Salmon is a delicious dish featuring salmon fillets in a creamy curry sauce, ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Substitute with trout, tilapia, or cod if desired.
For the Cooking Base
  • 2 tablespoons Olive Oil Can be replaced with vegetable or coconut oil.
  • to taste teaspoon Salt
  • to taste teaspoon Black Pepper
  • 1 medium Onion Feel free to use shallots for a milder touch.
  • 2 cloves Garlic Always choose fresh for the best flavor.
  • 1 tablespoon Fresh Ginger Adds a zesty kick.
For the Curry Sauce
  • 2 tablespoons Red Curry Paste Substitute with green or yellow curry paste.
  • 1 can Coconut Milk Low-fat coconut milk works as a lighter alternative.
  • 1 tablespoon Fish Sauce Use soy sauce as a vegetarian substitute.
  • 1 tablespoon Brown Sugar Honey or maple syrup are great alternatives.
  • 2 tablespoons Lime Juice Fresh limes yield the best flavor.
For the Vegetables
  • 1 medium Red Bell Pepper Switch with yellow or orange if preferred.
  • 1 cup Sugar Snap Peas Green beans can be used as another option.
  • ¼ cup Fresh Cilantro Parsley can be used in its stead.
For Serving
  • 2 wedges Lime For an extra burst of flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Season the salmon fillets generously with salt and black pepper on both sides. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3-4 minutes, then flip and cook an additional 3-4 minutes.
  3. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in garlic and ginger, cooking for another minute.
  4. Stir in the red curry paste and cook for 1 minute until fragrant.
  5. Pour in coconut milk, fish sauce, and brown sugar. Simmer for 3-4 minutes until sauce thickens.
  6. Incorporate sliced red bell pepper and sugar snap peas into the sauce. Cook for 4-5 minutes.
  7. Return seared salmon to the skillet and simmer in sauce for 2-3 minutes.
  8. Stir in lime juice and half of the cilantro. Plate and garnish with remaining cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 14gProtein: 35gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 30mgIron: 1.5mg

Notes

Watch the salmon closely to avoid overcooking. Fresh lime juice is preferred for flavor enhancement.

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