Dive into a fusion of Thai-inspired flavors with this delightful Creamy Coconut Curry Salmon. Quick to prepare and packed with vibrant, aromatic ingredients, this dish combines perfectly seared salmon with a luscious coconut curry sauce. Ideal for seafood lovers looking for a simple yet exotic meal, it's best served over a bed of jasmine rice to soak up every last drop of deliciousness.
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Ingredients
🐟 1 pound salmon cut into 3 fillets
🥥 1 can approximately 13.5 oz / 400ml full-fat coconut milk
🌶️ 2 tablespoons Thai curry paste
🍋 Juice of 1/2 lime
🧈 3 tablespoons butter divided: 1.5 tablespoons for searing salmon, 1.5 tablespoons for the sauce
🧂 1/2 teaspoon salt
⚫ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon paprika
🧄 1 to 2 tablespoons minced garlic
🌿 Fresh cilantro for garnish
🌶️ Chili flakes for garnish
🌶️ Chili oil for garnish
🍚 1 cup Cooked White jasmine rice per serving
Instructions
1- Prepare and Season the Salmon:
- Cut the salmon into three fillets.
- Season each fillet generously with salt, black pepper, and paprika.
2- Sear the Salmon:
- Heat a non-stick skillet over medium heat and add 1.5 tablespoons of butter.
- Once the butter has melted and is bubbling, add the salmon fillets skin-side down.
- Sear each side for about 2 to 3 minutes until golden brown and crispy. Remove from the pan and set aside.
3- Prepare the Curry Sauce:
- In the same skillet, add the remaining 1.5 tablespoons of butter.
- Sauté the minced garlic on medium-low heat, stirring frequently.
- Add the Thai curry paste and mix with the garlic. Cook for about 30 seconds to release flavors.
4- Combine and Cook:
- Pour in the coconut milk, stirring to combine with the garlic and curry paste mixture.
- Squeeze in the juice of half a lime and stir.
- Let the sauce simmer for about 2 minutes to thicken.
5- Finish the Dish:
- Taste the sauce and adjust seasoning if necessary.
- Return the seared salmon fillets to the skillet, submerging them slightly into the sauce.
- Allow the salmon to heat through and soak up the flavors.
6- Garnish and Serve:
- Garnish with fresh cilantro, a sprinkle of chili flakes, and a drizzle of chili oil.
- Serve immediately over a bed of cooked white jasmine rice.
Prep Time: Approximately 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 760
Protein: 34g
Fat: 52g
Carbohydrates: 44g
Fiber: 1g
Equipment:
- Wooden cutting board
- Chef’s knife
- Non-stick skillet (wide and black)
- Metal slotted spatula
- Small metal spoon
- Wooden spoon or black silicone ladle
- Rice cooker
- White plastic rice paddle
- Green ceramic serving bowl
Calories per Serving: Recipe analysis required
Proteins, Fats, Carbohydrates per Serving: Recipe analysis required
Cooking Tips:
- Ensure not to burn the garlic by keeping the heat on medium-low.
- Allowing the curry paste to release its oils enhances the depth of flavor.
- For extra heat, add more chili flakes as desired.
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Creamy Coconut Curry Salmon
