In A Heartbeat Atlantic Salmon With Red Curry Coconut Sauce Recipes

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SALMON COCONUT CURRY



Salmon Coconut Curry image

This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!

Provided by Natasha Bull

Categories     Main Course

Time 35m

Number Of Ingredients 15

1 pound fresh salmon (cut into 4 pieces)
Salt & pepper (to taste)
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion (chopped)
2 cloves garlic (minced)
2 heaping tablespoons Thai red curry paste
1/2 cup carrot matchsticks
1 cup broccolini (chopped small)
1/2 teaspoon fish sauce ((optional but recommended, see note))
1 (13.5 ounce) can full-fat coconut milk
1/2 teaspoon brown sugar
1 teaspoon lime juice
2 tablespoons fresh basil (torn/chopped)
2 tablespoons fresh cilantro (chopped)

Steps:

  • Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
  • Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
  • Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
  • Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
  • Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
  • Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
  • Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
  • Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

IN A HEARTBEAT ATLANTIC SALMON WITH RED CURRY COCONUT SAUCE



In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce image

Make and share this In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce recipe from Food.com.

Provided by I Cook Therefore I

Categories     Curries

Time 20m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 10

1 (13 1/2 ounce) can coconut milk
1 cup tomato and basil pasta sauce
1 teaspoon fresh ginger, grated
3/4 shrimp bouillon cube
1/4-1 teaspoon red curry paste
1/2 bunch fresh cilantro, chopped
salt
pepper
4 -6 ounces salmon fillets
vegetable oil

Steps:

  • In a medium saucepan, combine coconut milk, tomato sauce, ginger, shrimp bouillon, and curry paste.
  • Bring sauce to a boil over medium high heat, stirring constantly.
  • Immediately lower temperature to medium low and simmer for 7 minutes, stirring occationally.
  • Stir in cilantro and remove from heat; season with salt and pepper to taste.
  • Meanwhile, brush salmon with vegetable oil and season to taste with salt and pepper on both sides.
  • Grill for 3-5 minutes on each side, or until cooked to taste.
  • Pour the sauce over the salmon and serve with rice if you like.
  • Enjoy!

Nutrition Facts : Calories 393.5, Fat 17.6, SaturatedFat 15.7, Cholesterol 12.9, Sodium 58.8, Carbohydrate 53.4, Fiber 0.3, Sugar 51.5, Protein 7

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