Description
Flaky salmon simmered in a creamy, fragrant coconut curry sauce with red bell peppers, ginger, and garlic. A quick and delicious weeknight meal!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon brown sugar (or honey)
- ½ cup vegetable broth (or chicken broth)
- ¼ cup chopped fresh cilantro, for garnish
- ¼ cup chopped fresh basil, for garnish
- Optional: 1 red chili, thinly sliced, for extra heat
- Cooked rice (jasmine or basmati)
- Quinoa
- Naan bread
- Steamed vegetables (broccoli, green beans, spinach)
Instructions
- Prepare the Salmon Fillets: Pat the salmon fillets dry with paper towels.
- Season the Salmon: Combine sea salt, black pepper, garlic powder, and paprika. Sprinkle evenly over both sides of the salmon fillets.
- Sauté the Aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add Garlic and Ginger: Add minced garlic and grated ginger and cook for another minute, until fragrant.
- Incorporate the Bell Pepper: Add thinly sliced red bell pepper and cook for 3-5 minutes, until slightly softened.
- Introduce the Coconut Milk and Curry Paste: Pour in coconut milk and stir in red curry paste. Whisk well to dissolve.
- Add Flavor Enhancers: Stir in soy sauce (or tamari), lime juice, and brown sugar (or honey).
- Simmer the Sauce: Pour in vegetable broth (or chicken broth) and bring to a simmer. Reduce heat and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Sear the Salmon (Optional): Heat olive oil in a separate skillet over medium-high heat. Sear salmon fillets skin-side down (if using skin-on fillets) for 3-4 minutes, until crispy and golden brown. Flip and sear for another 1-2 minutes. Remove from skillet and set aside.
- Gently Place Salmon in Sauce: Gently place the seasoned (and seared, if you chose to sear them) salmon fillets into the simmering coconut curry sauce. Make sure the fillets are mostly submerged in the sauce.
- Poach the Salmon: Cover the skillet and let the salmon poach in the sauce for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Check for Doneness: Insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it is cooked through. The internal temperature should reach 145°F (63°C).
- Serve Immediately: Carefully remove the salmon fillets from the skillet and place them on plates.
- Spoon the Sauce: Spoon the coconut curry sauce generously over the salmon fillets.
- Garnish: Garnish with chopped fresh cilantro and basil. If you like a little extra heat, sprinkle with thinly sliced red chili.
- Serve with Accompaniments: Serve immediately with cooked rice, quinoa, or naan bread. Steamed vegetables also make a great side dish.
Notes
- Adjust the amount of red curry paste to your liking for spice level.
- Feel free to add other vegetables like broccoli, green beans, or spinach.
- Other fish like cod, halibut, or tilapia can be substituted. Shrimp or chicken also work.
- Full-fat coconut milk gives the richest sauce, but light coconut milk can be used.
- Adjust the amount of brown sugar (or honey) to your liking.
- To make it vegan, use vegetable broth and substitute tofu or tempeh for the salmon.
- The coconut curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- The coconut curry sauce can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes