Coconut Curry Salmon (30 Minutes)
Salmon gets an Asian flare in this coconut curry salmon dish. It makes a spicy, flavorful, delicious meal in just 30 minutes. Great for a busy weeknight or company.
Servings (change as needed): 3 (or 2 bigger portions)
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced (about 1 cup/52g)
- 1 1/2 cups diced tomatoes with juices from 14-ounce can Or use tomato sauce if you like.
- 1/2 cup unsweetened coconut milk from can
- 2 tablespoons finely chopped cilantro
- 2 cups baby spinach, fresh (optional)
- 1 pound salmon fillets, skin removed (2-3 fillets)
Seasonings and Aromatics
- 2 teaspoon minced garlic (2 cloves 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 (or brown sugar)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
SAUTE: Heat oil in large skillet to medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and sauté until fragrant for another 1-2 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 heat and simmer, uncovered for 8-10 minutes until slightly thickened. Add fresh spinach, if using, and stir until wilted for an additional minute.
POACH SALMON: Remove salmon skin with a sharp knife and blot with a paper towel to get rid of excess moisture. Add salmon to skillet and spoon sauce on top of it. Cover skillet and simmer on medium low heat for 5 minutes. Then turn off heat and let it sit for 5 minutes, covered, 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. Or with warm crusty bread.
Nutrition values are estimates for 3 portions. They will be higher if the full recipe is used 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.
- try a vegetarian version with cooked pasta, tofu or gnocchi.
- Sauce variations:
- Add other vegetables when sauteing the onions such as sliced bell pepper or mushrooms.
- Play around with the amounts of spices, herbs and aromatics to achieve the best flavors for you.
- If you don't have diced tomatoes, crush up whole canned tomatoes (I use my hands) or, in a pinch, use a plain Marinara tomato sauce.
- Add more or less spice by adjusting the red curry paste.
- Instead of cilantro, use parsley.
- Substitute fresh spinach with frozen (you will need about 1/4 of a 10-ounce package)
- try poaching the salmon portions in this spicy cherry tomato sauce instead of the curry sauce if you love middle eastern flavors.
- Garnish variations:
- For an additional fresh pop of flavor, you can add a squeeze of fresh lime juice or fresh lime zest to the sauce.
- 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