Description
This Coconut Curry Braised Salmon is a fragrant and flavorful dish combining tender salmon simmered in a rich, creamy coconut curry sauce infused with garlic, ginger, lime, and aromatic spices. Easy to prepare and perfect served over rice, it offers a balanced meal with bright, spicy, and savory notes.
Ingredients
Scale
Main Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1” piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeno or serrano chili, optional
- 3 tbsp red curry paste (Thai Kitchen brand recommended)
- 1 tbsp curry powder
- 1 can coconut milk (approx. 13.5 oz)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 filets of salmon, 6 oz each, skin removed
For Serving (Optional)
- Cooked rice
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Aromatics: In a large sauté pan, warm the coconut oil over medium-low heat. Add the finely chopped onion, grated garlic, chopped ginger, red curry paste, and curry powder. Gently sauté for about 5 minutes, stirring occasionally until the mixture becomes fragrant and the onions soften.
- Add Coconut Milk: Whisk the coconut milk into the sautéed aromatic mixture to create a smooth sauce. Increase heat slightly to bring the sauce to a gentle simmer.
- Braise the Salmon: Once the sauce is simmering, carefully add the salmon filets to the pan. Cover with a lid and let simmer on low heat for 10 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish the Sauce: Turn off the heat and season the sauce by stirring in the chopped jalapeño (if using), lime juice, and fish sauce. Adjust seasoning to taste.
- Serve: Serve the braised salmon and coconut curry sauce over cooked rice. Garnish with fresh cilantro, lime wedges, and extra sliced chilies if desired for an added fresh and spicy touch.
Notes
- Be careful not to overcook the salmon during braising; it should be tender and flaky but not dry.
- Using fresh lime juice is key to balancing the richness of the coconut milk with bright acidity.
- The jalapeño or serrano chili is optional; omit or reduce for a milder dish.
- Use skinless salmon for a smoother texture in the sauce, but you can leave the skin on if preferred and remove after cooking.
- Serve immediately to enjoy the best flavor and texture.
- This dish pairs well with jasmine or basmati rice to soak up the curry sauce.
Nutrition
- Serving Size: 1 salmon filet with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 25g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
