Coconut-Curry Salmon
Pan-seared salmon fillets bathed in a fragrant red coconut curry broth with fresh spinach, served over fluffy jasmine rice.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Thai
- Difficulty: Easy
- Cost: $6.73/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Protein
- Low-Sugar
Tags
- sauté
- quick
- rich
- savory
- healthy
- spicy
Ingredients
- 2 pound salmon fillet (skinless, cut into 5 portions)
- 1 tablespoon vegetable oil
- 1 can coconut milk
- 2 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (fresh)
- 4 cup baby spinach (fresh)
- 2 cup jasmine rice (uncooked)
- 0.5 teaspoon salt
Instructions
- In a pot, bring 3 cups of water and salt to a boil. Stir in jasmine rice, reduce heat to low, cover, and cook for 12 minutes.
- Season salmon fillets lightly on both sides. Heat vegetable oil in a skillet over medium-high heat and sear salmon for 3 minutes per side. Remove and set aside.
- In the same skillet, whisk together red curry paste and coconut milk over medium heat until combined and simmering.
- Stir in soy sauce, lime juice, and baby spinach until spinach wilt, about 1-2 minutes.
- Return salmon to skillet for 2 minutes to warm through. Serve salmon and sauce over warm jasmine rice.
Notes
Best eaten fresh, though leftover curry broth reheats well separately.
Nutrition (per serving)
- Calories: 772
- Protein: 44 g
- Carbohydrates: 64.9 g
- Fat: 38.3 g
- Fiber: 0.9 g
- Sodium: 652 mg
- Saturated Fat: 14 g
- Sugar: 1 g
- Cholesterol: 104 mg