Coconut Curry Salmon Recipe
A delicious, saucy Coconut Curry Salmon recipe served over a bed of buttery garlic rice to make the perfect meal!
Ingredients
Coconut Curry Salmon:
- ¾ teaspoon curry powder
- ¾ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 4 salmon fillets approx. 4-6oz each and 1 inch thick
- 1-2 tablespoons extra virgin olive oil
- 2 tablespoons butter regular or dairy-free
- 1 tablespoon garlic minced
- 1-2 bell peppers cut into 1-inch chunks
- 1-2 cups broccoli or broccolini florets
- 15 ounces full fat coconut milk
- 4 ounces Thai Kitchen red curry paste
- ¼ cup fresh basil packed and roughly chopped
- zest of 1 lime
- juice of 1 lime more, to taste
- 1 tablespoon soy sauce
- 1 teaspoon lemongrass grated
- ¼ teaspoon fish sauce
Topping Suggestion:
- fresh basil leaves
Buttery Rice (optional)
- 2-3 tablespoons butter regular or dairy-free
- 1 tablespoon garlic minced
- 1 tablespoon sweet yellow onion minced
- 1 ½ cups water or chicken broth
- 1 cup jasmine rice
- pinch kosher salt
Instructions
- Prep: Preheat oven to 400℉.
- Season Salmon: In a small bowl, combine ¾ teaspoon curry powder, ¾ teaspoon kosher salt, ¼ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder and ⅛ teaspoon ground black pepper. Stir to combine. Pat 4 salmon fillets dry with clean paper towel. Rub with curry powder mixture then drizzle with 1-2 tablespoons extra virgin olive oil. Rub oil and seasoning together all over the salmon.
- Sear Salmon: Bring a 12 inch deep cast iron skillet to medium-high heat. Add a tablespoon of olive oil and swirl to coat the bottom of the pan. Sear salmon (skin side up) for 2-4 minutes. Flip the salmon fillets over in the pan.
- Bake Salmon: Move the entire skillet of salmon to the oven and bake, uncovered, for 10-14 minutes (total cook time will depend on how thick the salmon fillets are) or until the internal temperature is approx. 140℉ (use a meat thermometer). Then remove salmon from oven and carefully transfer the salmon to a plate. Drain any excess oil from skillet.
- Buttery Rice: Meanwhile, bring a medium saucepan to medium-high heat. Add 2-3 tablespoons butter and let melt. Add 1 tablespoon garlic and 1 tablespoon sweet yellow onion. Move around the pan until the garlic is fragrant and the onion softens, approx. 1 minute. Add 1 ½ cups water, 1 cup jasmine rice and pinch kosher salt. Stir to combine. Bring to boil and reduce to simmer. Cover and let simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork. Taste and, if you want, add another 1 tablespoon (or more) of butter to the rice along with any additional salt, if needed.
- Sauté Veggies: Using the same large skillet, return to a medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. Add 1 tablespoon garlic and move around pan until fragrant, approx. 30 seconds. Add bell peppers and broccoli. Move around pan 2-4 minutes or until softened a bit.
- Combine: Add 15 ounces full fat coconut milk and 4 ounces Thai Kitchen red curry paste. Stir to combine. Add ¼ cup fresh basil, zest of 1 lime, juice of 1 lime, 1 tablespoon soy sauce, 1 teaspoon lemongrass and ¼ teaspoon fish sauce. Stir to combine.
- Finish: Nestle the salmon back into the pan and let simmer 5-7 minutes or until salmon has reached an internal temp of 145℉ and the broccoli and bell peppers are firm but tender.
- Taste + Serve: Taste and add any additional lime juice or salt, as desired. Divide buttery rice between 4 bowls along with salmon, veggies and a good amount of sauce. Garnish with fresh basil leaves and enjoy!
Notes
- Thai Kitchen: I generally use Thai Kitchen red curry paste and it is not spicy at all - if you use a different brand for the red curry paste, definitely adjust as-needed depending upon how spicy they may be!
- Buttery Rice Optional: feel free to serve with regular brown rice or any other rice of your choosing and skip the Buttery Rice, if you want.
- Rice Options for Buttery Rice: you can really use any type of rice here (long grain white rice, basmati, brown rice), but the amounts may differ. If you want to switch up the type of rice used, simply look on the packaging of you rice of choice and follow the rice + water amounts and their cook time instructions while adding in the butter, garlic and onion - as directed above.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 408kcal | Carbohydrates: 25g | Protein: 21g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 456mg | Potassium: 662mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3052IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
