Coconut Curry Salmon
Coconut Curry Salmon
The coconut milk and spice go so well together here, making a rich, but not heavy, sauce that really tastes and feels far more complicated than it is. Spoon the sauce over the salmon a few times as it cooks to give it a nice coating.
Ingreadient
- 4 (4-oz.) salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. vegetable oil
- 1 shallot, thinly sliced
- 1 Tbsp. red curry paste
- 2 cloves garlic, minced
- 2 tsp. freshly minced ginger
- 1 (14-oz.) can coconut milk
- 1 Tbsp. sriracha
- 1 Tbsp. fish sauce
- Cooked rice, for serving
- Lime wedges, for serving
- Freshly chopped cilantro, for serving
Direction
- Season salmon with salt and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Remove from skillet and place on a plate.
- Return skillet over medium heat and add shallots. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, 1 minute. Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145°, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
- Spoon sauce over salmon and serve with rice, limes, and topped with cilantro.
