Description
A warm, comforting bowl of salmon simmered in a fragrant coconut curry, perfect for busy weeknights or special guests.
Ingredients
- 4 salmon fillets (skin on or off as preferred)
- 1 can (about 13–14 oz) full-fat coconut milk
- 1–2 tablespoons curry powder
- 1 lime, juiced (about 1–2 tablespoons)
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 medium onion, finely chopped
- Fresh herbs (cilantro or Thai basil), chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Cooked rice (jasmine, basmati, or brown rice), for serving
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Instructions
- 1. Chop the onion, mince the garlic and ginger, juice the lime, and pat the salmon fillets dry. Season with salt and pepper.
- 2. Heat a tablespoon of neutral oil in a wide skillet over medium heat. Add the chopped onion and sauté until softened, about 4–5 minutes. Add garlic and ginger, cooking for another 1–2 minutes.
- 3. Add curry powder to the aromatics and stir for about 1 minute to bloom the spices.
- 4. Pour in the coconut milk and lime juice, stirring to combine. Bring to a gentle simmer and adjust seasoning.
- 5. Nestle the salmon fillets into the simmering mixture, cover, and let simmer for about 7–10 minutes until salmon is opaque and flakes easily.
- 6. Remove the lid, adjust seasoning if needed, garnish with fresh herbs, and serve over rice.