Coconut Curry Salmon (Printable Version)
Tender salmon fillets simmered in a creamy coconut curry sauce infused with garlic butter for a quick, flavorful dinner.
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets (6 oz each)
02 -
1 can (13.5 oz) full-fat coconut milk
03 -
2 tablespoons red curry paste
04 -
3 tablespoons butter, divided
05 -
4 cloves garlic, minced
06 -
1 tablespoon fresh lime juice
07 -
Salt and pepper to taste
→ Optional Ingredients
08 -
¼ teaspoon chili flakes
09 -
Fresh cilantro for garnish
# Steps:
01 -
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
02 -
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add the salmon fillets, skin-side down. Sear for about 3-4 minutes per side, or until the salmon is golden brown and cooked through. Remove the salmon from the pan and set aside.
03 -
In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the curry paste and cook for another 2 minutes, allowing the paste to bloom and infuse the oil.
04 -
Pour in the coconut milk, stirring to combine. Let the sauce simmer on low heat for 5-7 minutes, allowing it to thicken and develop flavor. Season the sauce with lime juice, salt, and pepper to taste.
05 -
Gently return the seared salmon fillets to the skillet, nestling them into the curry sauce. Let the salmon simmer in the sauce for an additional 5-7 minutes, or until the fish is fully cooked and the flavors have melded together. If desired, sprinkle with chili flakes before serving.
# Notes:
01 -
This dish pairs wonderfully with steamed jasmine rice or cauliflower rice for a low-carb option.