Salmon Red Curry

I was looking for another way to cook salmon and found this recipe by minimalistbaker, .

Recipe adapted from https://minimalistbaker.com/easy-1-pan-salmon-red-curry/

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

Serving: 2

Ingredients:

SALMON

  • 2 113-170g salmon filets (skinless, wild caught whenever possible)

  • 1 pinch sea salt

  • 1 tsp soy sauce or tamari (or coconut aminos if it needs to be soy free)

  • 1 tsp chili garlic sauce 

CURRY

  • 15ml avocado or coconut oil (or sub water, adding more as needed as it evaporates)

  • 106g thinly sliced shallot

  • 3 tsp minced fresh ginger

  • 1/2 - 1 small serrano pepper (reduce for less heat, increase for more heat)

  • 2 cloves garlic, minced

  • 53g red curry paste

  • 1 medium red bell pepper, seeds removed and cut into bite-size pieces

  • 1 healthy pinch sea salt

  • 1 14-oz can light coconut milk

  • 1-2 tsp Soy Sauce

  • 1-2 tsp maple syrup

  • 134g chopped kale or other green of choice (optional, I used spinach)

FOR SERVING (optional)

  • Brown rice, white rice, or cauliflower rice

  • Cilantro / Basil

  • Lime wedges

Instructions:

  1. First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, soy sauce, and chili garlic sauce to briefly marinate. Set aside.

  2. Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.

  3. Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.

  4. Add soy sauce and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, soy sauce for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.

  5. Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).

    • NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.

  6. In the last 1-2 minutes of cooking, add the kale or spinach, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.

  7. Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).

This was very delicious and HEALTHYISH and a great way to cook salmon. However it does make quite a lot and we had some leftovers for the next day. One piece of salmon for each is quite a lot but I guess it is better to have more than too little. It has a nice spice yet a good balance of creaminess and sweetness from the coconut milk. instead of white rice i had some purple rice to serve it with, so it was definitely a very colorful dish. I really like the addition of spinach or a green vegetable as it gives some color as well as some more nutrition to the dish. This is a healthy and delicious dish that is very simple to make and doesn’t take that long to cook, so a great option for a quick weekday dinner or fish friday dinner.

cookingJackie Wongsalmon, red curry, thai, spicy, coconut milkComment