Description
This one-pan coconut curry salmon recipe is an easy and flavorful meal perfect for busy weeknights. Succulent salmon is cooked in a creamy, aromatic coconut curry sauce with garlic and ginger, all in a single pan for minimal cleanup. It’s a healthy and satisfying dish that brings a taste of the tropics to your table.
Ingredients
- 4 pieces Skinless Fresh Salmon Fillets
- Salt to taste
- Pepper to taste
- 1 can Full-fat Coconut Milk
- 1 tbsp Curry Powder
- 3 cloves Minced Garlic
- 1 inch Freshly grated Ginger
- 2 tbsp Lime Juice
- 1/4 cup Chopped Fresh Cilantro (optional)
- 2 cups Cooked Rice or Quinoa
Instructions
- Preheat your pan over medium heat.
- Season the fresh salmon fillets with salt and pepper on both sides.
- Add minced garlic and freshly grated ginger to the pan and sauté for about 1-2 minutes until fragrant.
- Pour in the coconut milk and curry powder, stirring gently to combine.
- Reduce the heat to low and let the sauce simmer for about 5 minutes.
- Gently place the seasoned salmon fillets into the simmering sauce, cover, and cook for about 6-8 minutes, or until cooked through.
- Squeeze fresh lime juice over the cooked salmon and sauce.
- Serve over cooked rice or quinoa and garnish with chopped cilantro.
Notes
- Optional: Add a sprinkle of red pepper flakes for a hint of spice.
- Fresh ingredients yield the best flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg