Salmon Noodle Curry With Coconut Milk Recipes

SALMON COCONUT CURRY

Steps:

• Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
• Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
• Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
• Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
• Check the seasoning again, and serve the curry over hot rice

SALMON CURRY WITH COCONUT MILK

Steps:

• In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
• Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender.
• Stir in crushed garlic and ginger paste and saute for 1 minute.
• In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
• Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
• Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
• Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!

SALMON-NOODLE CURRY WITH COCONUT MILK

Steps:

• Cook noodles in boiling salted water according to package instructions until al dente. Rinse in cold water in a colander and drain.
• Rinse fish fillets, pat dry and cut into large bite-sized pieces. Season with salt and pepper.
• Peel onion and garlic and cut into very small cubes.
• Rinse chile pepper, cut in half lengthwise and remove seeds. Dice half finely and slice the other half lengthwise into thin strips.
• Heat 1 tablespoon sesame oil in a wok (or pan) and fry the fish to brown, about 2 minutes. Remove from pan, cover and keep warm. Heat the remaining sesame oil and add onion, chile pepper cubes and garlic. Sauté briefly and add chili powder, curry powder, sugar, coconut milk, lime juice and zest, lime leaves and wine. Stir and simmer the sauce for about 1 minute. Mix cornstarch with a little water until smooth, stir into the sauce, bring to a boil and cook until slightly thickened.
• To serve, add the noodles to the sauce, heat through and add chives and fish. Garnish the noodles with chili strips and lemon balm leaves.

THAI STYLE SALMON ON COCONUT MILK NOODLES

Steps:

• Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
• Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
• Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
• Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
• Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
• Spread the noodles on a large clean cloth and let rest for 10 minutes.
• Preheat the grill, setting the burners to medium.
• Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
• Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.