Spicy Coconut Salmon Recipes
SPICY COCONUT-SALMON CURRY
This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
- Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.
SPICY COCONUT SALMON
Looking for an easy salmon recipe? This Spicy Coconut Salmon from Delish.com is the best!
Categories salmon seafood coconut milk spicy healthy salmon recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, warm 1 teaspoon olive oil and cook garlic, onions, ginger, and red pepper flakes until softened, 3 minutes. Add coconut milk and bring to a boil, then simmer on medium until thickened, 10 to 12 minutes.
- Meanwhile, preheat a large cast-iron skillet over medium-high heat. Season salmon with salt and pepper, then drizzle skillet with olive oil and sear salmon, 4 minutes per side.
- Serve salmon with warm spicy coconut milk sauce and top with red pepper flakes and cilantro.
SPICY COCONUT SALMON
Spicy Coconut Salmon: This salmon dish is ready in no time. Serve with pak choi or any greens you like.
Categories Asian dinner weeknight meals
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. Put rice, coconut milk and 300ml water into a large pan. Bring to the boil over medium heat then reduce heat to low, cover and cook for 10-12min, until rice is tender and liquid absorbed. Remove from heat and leave, covered, to steam for 15min.
- Meanwhile, in the small bowl of a food processor whizz the chilli, coriander, garlic and ginger to a chunky paste. Scrape into a small bowl and stir through the lime zest and juice, desiccated coconut and some seasoning.
- Line a baking tray with foil and brush with oil. Put the salmon fillets skin-side down on the foil and spoon the coconut mixture on top, pressing lightly to stick.
- Cook in the oven for 15min until opaque and cooked through. Divide salmon and rice between 4 plates, sprinkle with extra coriander leaves and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 588 calories
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