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Salmon with Coconut Curry Recipe

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Salmon with Coconut Curry combines tender seared salmon with a silky coconut milk sauce flavored with red curry, ginger, garlic, and fresh lime. Ready in about 30 minutes, it is a fragrant and comforting dinner served beautifully over rice.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 tablespoon coconut oil or neutral cooking oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon curry powder
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1/2 cup vegetable or chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar or honey
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups baby spinach
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving
  • Cooked jasmine or basmati rice, for serving

Instructions

  1. Pat the salmon fillets dry and season both sides with salt and freshly ground black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Add the salmon and sear for 3 to 4 minutes on the first side.
  3. Carefully flip the salmon and cook for another 2 minutes. The salmon does not need to be fully cooked because it will finish cooking in the curry sauce.
  4. Transfer the salmon to a plate and set aside.
  5. Reduce the heat to medium, add the onion to the same skillet, and cook for 3 to 4 minutes until softened.
  6. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
  7. Stir in the red curry paste and curry powder and cook for 1 minute to deepen their flavor.
  8. Pour in the coconut milk and broth, stirring well to combine with the curry mixture.
  9. Add the soy sauce and brown sugar or honey. Bring to a gentle simmer and cook for about 5 minutes, until the sauce thickens slightly.
  10. Stir in the baby spinach and cook until it begins to wilt.
  11. Return the salmon fillets to the skillet and spoon some of the coconut curry sauce over them.
  12. Cover loosely and gently simmer for 3 to 5 minutes, or until the salmon reaches the desired doneness and a safe internal temperature.
  13. Remove from the heat and stir the fresh lime juice into the sauce.
  14. Taste and adjust the salt, lime juice, or curry paste as needed.
  15. Finish with fresh cilantro and serve over warm jasmine or basmati rice with lime wedges.

Notes

  • For a spicier curry, increase the red curry paste or add fresh chili, chili flakes, or chili oil.
  • Bell peppers, zucchini, green beans, broccoli, or mushrooms can be added for extra vegetables.
  • Add diced tomatoes or halved cherry tomatoes for acidity that balances the coconut milk.
  • Kale can replace spinach, but add it earlier so it has enough time to become tender.
  • Green curry paste can replace red curry paste for a different flavor profile.
  • For additional seafood, add peeled shrimp during the final few minutes and simmer just until cooked through.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rice separate when possible.
  • Reheat gently over low heat with a splash of coconut milk, broth, or water to avoid overcooking the salmon.
  • Avoid repeatedly reheating the salmon; warm only the portion needed.

Nutrition

Find it online: https://thefamilycooking.com/salmon-with-coconut-curry-recipe/