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Seared Salmon Coconut Curry
This seared salmon coconut curry is flavorful, delicious, and easy. Sure to be a hit, this beautiful meal of perfectly cooked salmon in a tasty Thai curry comes together in about 30 minutes and all in one pan!
Course
Main Course
Cuisine
Asian, Thai
Keyword
one-pan, seared salmon curry
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
6
servings
Calories
120
kcal
Author
Lisa from A Day in the Kitchen
Equipment
12" Ceramic Nonstick Frypan
Ingredients
6
salmon filets
(approximately ¾ lb. total)
Neutral flavored oil
(canola, extra light olive oil, coconut)
2
cloves
garlic,
minced
1
teaspoon
minced ginger
1
tablespoon
Thai red curry paste
1
cup
coconut milk
2
teaspoons
fish sauce
1
teaspoon
honey
(or any sweetener of choice)
Large handful fresh spinach leaves
Optional Garnishes:
Chopped green onions
Slices of red Thai chilis
Fresh coriander/cilantro
Lime wedges
Instructions
In a bowl or measuring cup, mix coconut milk with fish sauce and honey. Set aside.
Pat salmon filets dry with paper towels and season skin-side of salmon with some salt.
Heat skillet over medium-high heat and add 2-3 tablespoons oil.
Add salmon to the skillet, skin-side down and fry for 3 minutes. Do not move the salmon.
Flip salmon and fry for another 3 minutes.
Transfer salmon to a plate, skin-side up.
Add 1 tablespoon oil to the pan, then add minced garlic, ginger, and curry paste. Stir and cook for about 1 minute until fragrant.
Add coconut milk mixture to the pan. Bring to a simmer.
Add spinach to the skillet and stir to wilt.
Add salmon back to the pan, skin-side up and cook for 1 minute.
Transfer to serving dish or serve directly from the skillet. Serve with steamed rice or flatbread.
Notes
A cup's worth of steamed rice adds 196 calories and 43 carbs per serving.
You can use skinless salmon filets in place of skin-on filets.
Substitute the salmon with other firm fish like halibut or cod.
Sear scallops or shelled prawns for a seafood curry.
Substitute salmon with sliced eggplant, mushrooms, or firm tofu slices for a vegetarian option.
If using vegetables other than spinach, let them cook longer in the curry sauce before returning the salmon to the pan.
Nutrition
Calories:
120
kcal
|
Carbohydrates:
4
g