Description
Poach delicious salmon fillets in less than 20 minutes with this Coconut Red Curry Salmon recipe. Salmon poached in a flavorful coconut red curry sauce.
Ingredients
1 pound salmon, cut into 3–4 fillets
1/2 tsp salt
2 tbsp coconut oil
1 cup white onion, thinly sliced
2 tbsp garlic
1/4 tsp salt
1/2 tsp coriander
1 13.5oz can full fat coconut milk
2 tbsp red curry paste
2 tbsp lime juice
1 tbsp fish sauce
2 tbsp palm sugar
5 lime leaves (optional)
thai basil (optional)
lime slices (optional)
black sesame seeds (optional)
1 pound rice noodles, prepared according to package instructions
Instructions
Pat the salmon fillets dry and sprinkle with salt
Heat a large skillet over medium-high heat
Add the coconut oil, melt
Add the fillets and brown on each side for 1-2 minutes, remove from skillet, set aside
Reduce the heat to medium
Add the onion to the skillet, sauté for 2-3 minutes until they become fragrant and begin to cook down
Add the garlic, stir to combine
Season with salt and coriander, mix
Pour in the coconut milk
Add the red curry paste
Use a whisk to help dissolve the red curry paste into the coconut milk
Add the lime juice and fish sauce
Add the palm sugar
Bring to a rolling boil
Once the palm sugar is melted add the salmon back to the skillet and spoon the sauce over it to cover
Reduce heat to medium-low
Add the lime leaves*
Continue to simmer until the salmon is cooked through, 5-7 minutes**
Serve the salmon over the rice noodles, spoon some of the sauce over each piece
Garnish with thai basil, lime slices and black sesame seeds if desired
Notes
*just for flavor, omit if you do not have or do not like
**this time will depend on how much it cooked during the browning step and how well done you like your salmon