Description
A vibrant and healthy one-pan coconut curry salmon with creamy coconut milk, warm spices, and aromatic garlic butter, perfect for a quick gourmet meal.
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce
- Juice of ½ a lime
- ¼ cup fresh cilantro or basil, chopped (for garnish)
Instructions
- Rub the salmon fillets with salt, black pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down. Sear for about 5-6 minutes on each side until golden brown and cooked through.
- Remove the salmon from the skillet. In the same skillet, melt the butter, then add minced garlic, grated ginger, curry powder, turmeric, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Add the coconut milk, tomato paste, honey or maple syrup, soy sauce, and lime juice into the skillet. Stir well. Return the salmon fillets to the skillet and simmer for an additional 5 minutes.
- Remove from heat and top with chopped cilantro or basil. Serve hot.
Notes
Use fresh ingredients for the best flavor. Adjust red pepper flakes for desired heat level.