Salmon gets an Asian flare in this Coconut Curry Salmon recipe. It makes a simple weeknight meal for 2 with leftover sauce for another use.
I used the extra sauce the next day over gnocchi for the vegetarian kook, Jenna. Here’s the thing. It’s really all about the sauce which is healthy, creamy, spicy and full of flavor from the onion, garlic, tomatoes, ginger, curry and coconut milk. But most of all, it’s incredibly versatile and can be used as a topping, a soup, a stew or a sauce for both meat and vegetarian options. The sauce is adapted from an old Food & Wine recipe. The only changes I made were substituting red curry paste for a jalapeno pepper, cutting down on the coconut milk and adding spinach for color and extra nutrients.
I also decided to poach fish in the coconut curry sauce. The combination worked well. The salmon was very tender and moist. The flavor of the poached salmon is somewhat masked by the flavors in the sauce, so this dish may be a great option for those who don’t love salmon.
I suggest serving the poached salmon with crispy homemade garlic croutons or have some fresh bread on hand to soak up the sauce. It’s great over rice too.
Tailor To Your Taste
- Instead of salmon, poach shrimp for 3-5 minutes in sauce or another white fish.
- You can also try adding cooked boneless chicken to the sauce;
- For a vegetarian version, use the sauce with cooked pasta, tofu or gnocchi.
- Add other vegetables on hand to the sauce and simmer with the sauce until tender.
- Serve the dish over rice, pasta or with warm fresh bread or homemade garlic croutons (yum).
Make Ahead Coconut Curry Salmon
- The sauce can be made 4-5 days ahead and kept in the fridge. When ready to serve, heat the sauce, add the spinach (if using) and salmon.
Coconut Curry Salmon
- 2 tbsp oil
- 1 medium onion, thinly sliced
- 1 tsp minced garlic (1 clove)
- 1/2 tsp ginger powder (or 1/2 tablespoon minced fresh)
- 1 28-ounce can diced tomatoes with juices
- 1 cup unsweetened coconut milk from can
- 2 tbsp finely chopped cilantro
- OPTIONAL: 3 cups fresh baby spinach
- 2 skinless salmon fillets (about 3/4 pound total)
- 2 tsp red curry paste
- 1 tbsp curry powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic and all seasonings. Stir and saute until fragrant for anther 2 minutes.
- ADD LIQUIDS AND SIMMER: Add tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 12-15 minutes until slightly thickened. Add spinach if using and stir until wilted, one minute. [NOTE: if only serving salmon for 2, save half the sauce for another use.]
- POACH SALMON: Add salmon and immerse in sauce. Cover skillet and simmer on medium low for 6-8 minutes, depending on thickness of salmon. Serve in bowls over rice, noodles or topped with homemade garlic croutons.
Other easy salmon recipes you might like: