Salmon gets an Asian flare in this Tomato Coconut Curry Poached 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. Serve with crispy homemade garlic croutons or have some fresh bread on hand to soak up the sauce. It’s great over rice too.
In fact, here’s the thing. It’s really all about the sauce which is healthy, creamy, spicy and full of flavour 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 colour and extra nutrients.
I also decided to poach fish in the sauce. The combination worked well. The salmon was very tender and moist. The flavour of the salmon is somewhat masked by the flavours in the sauce, so this dish may be a great option for those who don’t love salmon.
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 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.
- The sauce can be made 4-5 days ahead and kept in the fridge.
Other salmon dishes you might like:
Warm Salmon Salad with Spicy Tomato Citrus Sauce get the recipe
Salmon Stuffed With Lemon Ricotta get the recipe
Canadian Maple Planked Salmon get the recipe