Coconut Curry Salmon
Salmon gets an Asian flare in this coconut curry salmon recipe. Spicy with lots of flavor. It makes a simple weeknight or company meal in just 30 minutes.
Servings (change as needed): 3 (or 2 bigger portions)
- 1 tablespoon oil
- 1/2 medium onion, thinly sliced (about 1 cup/52g)
- 1 1/2 cups (340g) diced tomatoes with juices from can (or 14 ounce can) Or use tomato sauce if you like.
- 1/2 cup (118ml) unsweetened coconut milk from can
- 2 tablespoon finely chopped cilantro
- 2 cups (60g) baby spinach, fresh (optional)
- 1 pound (0.45kg) salmon fillets, skin removed (2-3 fillets)
Seasonings and Aromatics
- 2 teaspoon minced garlic (1 clove or 2 frozen cubes)
- 2 teaspoon minced fresh ginger (or 1/2 tsp ginger powder or 2 frozen cubes)
- 1/2 tablespoon red curry paste pretty spicy (use less if you want)
- 1/2 tablespoon curry powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
ADD LIQUIDS AND SIMMER: Add diced 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 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.
Nutrition values are estimates for 3 portions. They will be higher if the full coconut curry salmon recipe for 2 servings only.
- How to tell if salmon is cooked: Salmon will be opaque and warm pink in the middle and you will be able to separate the flesh easily with a sharp knife with no resistance. It should not be white and flaky - this is a sign of over cooked fish.
- Variations and substitutions
- Instead of salmon
- poach shrimp for 3-4 minutes in the sauce
- poach a different fish such as halibut or cod or any white fish fillet.
- use cooked boneless chicken and add at the end once the coconut curry sauce is made
- For a vegetarian version, use the sauce with cooked pasta, tofu or gnocchi.
- Add other vegetables when you are sauteing the onions such as red pepper or mushrooms.
- Instead of diced tomatoes, use tomato sauce e.g. Marinara or whole tomatoes crushed by your hands
- Make Ahead: 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 then poach the salmon as per the recipe.
Calories: 392kcal | Carbohydrates: 12g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 649mg | Potassium: 1226mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2488IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 4mg