Salmon With Curried Coconut-Tomato Sauce
Salmon fillets simmered in an Indian-style sauce made with coconut milk, fresh ginger, spices and tomatoes and served with steamed rice make for an easy, flavorful dinner.
Servings: 4 servings
Ingredients
- 1 to 1-1/4 pounds salmon fillets 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
- 1/4 cup fresh cilantro chopped
- 4 lemon wedges
Instructions
- Cut the salmon into 4 serving-sized pieces and season with salt and pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger and sauté until the onion is soft and translucent, 2 to 3 minutes.
- Add the coriander, cumin, turmeric, sugar and cayenne and continue cooking until fragrant, about 1 minute additional.
- Stir in the tomatoes and coconut milk and bring to a slow simmer. Continue cooking for 5 to 7 minutes, stirring occasionally.
- Add the salmon and turn once or twice to coat with the sauce. Simmer until the fish is cooked through, 5 minutes.
- Plate individual servings of the fish, top with sauce and serve with lemon wedges and steamed basmati rice.