Description
A delightful coconut curry braised salmon recipe that transforms a weeknight dinner into an extraordinary experience with rich flavors and nourishing ingredients.
Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1 inch piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeño or serrano chili (optional)
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can coconut milk
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 (6 oz) filets of salmon (skin removed)
- Rice for serving
- Cilantro and lime wedges for serving (optional)
Instructions
- In a large sauté pan, warm the coconut oil over medium-low heat.
- Add the finely chopped onion, grated garlic, and chopped ginger. Sauté for about 5 minutes until fragrant.
- Whisk in the red curry paste and curry powder, cooking for another minute.
- Pour in the can of coconut milk, stirring to combine. Bring the sauce to a simmer.
- Gently place the salmon filets in the sauce. Cover the pan and simmer on low for 10-15 minutes until the salmon is cooked through.
- Turn off the heat and season the sauce with chopped jalapeño (if using), lime juice, and fish sauce.
- Serve the salmon and sauce over rice, garnished with fresh cilantro, lime wedges, and additional sliced chilies if desired.
Notes
For added nutrition, consider incorporating vegetables like bell peppers or snap peas into the dish.