Coconut Curry Salmon
Coconut curry salmon features tender salmon fillets simmered in a creamy, Indian-inspired sauce of coconut milk, tomatoes, fresh ginger, and common pantry spices. Easy, flavorful, and ready in 35 minutes, it's ideal for a weeknight meal.
Servings: 2 servings
Ingredients
- 2 salmon fillets (6 ounces each) skin removed
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1/2 cup onion chopped
- 2 cloves garlic very finely chopped
- 2 teaspoons fresh ginger finely chopped
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- 1/8 teaspoon cayenne or more to taste
- 1 cup diced tomatoes drained
- 1 cup coconut milk
- 3 tablespoons chopped fresh cilantro
- Lemon wedges
Instructions
- Lightly season the salmon fillets on both sides with salt and pepper and set aside.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté until the onion is softened and translucent but not browned, 2 to 3 minutes.
- Stir in the coriander, cumin, turmeric, sugar, and cayenne. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
- Add the tomatoes and stir to combine, then pour in the coconut milk. Bring the sauce to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until it thickens slightly.
- Nestle the salmon fillets into the sauce and spoon a little over the top. Cover the pan and simmer until the salmon flakes easily with a fork and reaches an internal temperature of 145°F, about 5 minutes.
- Plate the salmon fillets, spoon the sauce over top and sprinkle with chopped cilantro. Serve with steamed basmati rice and lemon wedges.
Nutrition
Calories: 610 | Total Fat: 43g | Cholesterol: 94mg | Sodium: 558mg | Carbohydrates: 19g | Fiber: 4g | Sugar: 9g | Protein: 38g