Description
A flavorful and easy one-pan dish combining rich coconut curry with tender salmon fillets and garlic butter for a delicious and comforting meal.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 (14 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving (optional)
Instructions
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add salmon fillets skin-side down and sear for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, add butter and sauté garlic, ginger, and onion until fragrant and translucent, about 3 minutes.
- Add red bell pepper and cook for another 2 minutes.
- Stir in red curry paste, turmeric, and cumin. Cook for 1 minute until aromatic.
- Pour in coconut milk, fish sauce, and lime juice. Stir and bring to a gentle simmer.
- Return salmon to the skillet, spoon some sauce over the fillets, and let simmer for 5-7 minutes until salmon is cooked through.
- Garnish with chopped cilantro and serve hot with rice or naan if desired.
Notes
- Adjust the spice level by adding more or less curry paste.
- Use light coconut milk for a lower calorie version.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg