Description
This coconut curry salmon is a delicious and healthy dish that combines tender salmon fillets with creamy coconut milk and aromatic spices.
Ingredients
Scale
- 1 lb salmon fillets, skinless
- 1 can (13 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 medium onion, chopped
- Juice of 1 lime
- ¼ cup chopped cilantro
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the onion and slice the bell pepper.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until golden, about 3-4 minutes.
- Add minced garlic and grated ginger; cook for an additional minute until fragrant.
- Stir in curry powder and toast for another minute to enhance flavor.
- Pour in coconut milk while stirring continuously until well combined.
- Gently place salmon fillets into the mixture and simmer on low heat for 5-7 minutes until cooked through.
- Add sliced bell peppers during the last few minutes of cooking to retain crunch.
- Finish with lime juice and garnish with chopped cilantro before serving.
Notes
- Feel free to adjust the amount of curry powder according to your taste preference.
- Serve over rice or with quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg