Description
This recipe has all the components of a winning dish: perfectly cooked salmon, a creamy coconut curry sauce, and just the right amount of spice.
Ingredients
For the Salmon:
- 4 salmon filets (skin on or off, your choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 tablespoon oil (coconut or avocado)
For the Curry Sauce:
- 1 tablespoon coconut oil (or butter)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon red curry paste (or yellow curry powder)
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 can (13.5 oz) coconut milk
- 1 teaspoon soy sauce (or fish sauce for extra umami)
- ½ teaspoon honey (or maple syrup)
- Juice of 1 lime
- ½ cup cherry tomatoes, halved (optional)
- ½ cup baby spinach (optional)
For Serving:
- Fresh cilantro, chopped
- Extra lime wedges
- Steamed jasmine rice or naan
Instructions
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Season & Sear the Salmon: Pat the salmon dry and season it with salt, black pepper, and turmeric. Heat oil in a large pan over medium heat. Sear the salmon filets for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
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Sauté the Aromatics: In the same pan, add coconut oil, then toss in the chopped onion. Cook for 2 minutes until softened. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
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Build the Curry Base: Stir in the red curry paste, cumin, and paprika. Cook for 1 minute, letting the spices bloom. Pour in the coconut milk, soy sauce, honey, and lime juice, stirring to combine. Let the sauce simmer for 5 minutes.
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Add the Salmon Back: Nestle the salmon filets into the sauce, spooning some over the top. If using tomatoes and spinach, add them now. Simmer for another 5 minutes, letting the salmon soak up the flavors.
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Serve & Enjoy: Garnish with fresh cilantro and extra lime wedges. Serve over jasmine rice or with warm naan on the side.