Coconut Curry Salmon
This Coconut Curry Salmon is loaded with so much flavor!! This one pan meal is made with fresh ginger, garlic, thai basil, cilantro and lime juice. It is the perfect creamy sauce to serve over seared salmon. Serve with some white rice or naan to soak up all that delicious curry sauce!
Ingredients
- 2 tbsp neutral cooking oil, divided
- 4 salmon filets
- 1 small onion, diced
- 1/2 cup carrots, sliced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1-2 tbsp red curry paste
- 14 ounce can full fat coconut milk
- couple dashes fish sauce
- 1/2 lime, juiced
- 1 tbsp fresh chopped cilantro
- 1 tbsp fresh chopped basil
Instructions
- Heat 1 tbsp oil in a large skillet. Add in salmon and cook for 3-4 minutes a side or until it reaches about 140 degrees. Remove the salmon from the pan and set aside. (The salmon will continue to cook as it rests.)
- Add the remaining tablespoon of oil to the skillet.Add in onion, carrots and bell pepper. Saute for 4-5 minutes or until the veggies start to soften.
- Stir in garlic, ginger and curry paste and continue cooking for one minute.
- Add in the coconut milk and a couple dashes of fish sauce.Bring the mixture to a simmer and cook for 5 minutes or until thickened.
- Add the salmon back to the pan and sprinkle with fresh herbs and a squeeze of fresh lime juice.Serve immediately and enjoy!
Nutrition Information
Calories: 532kcalCarbohydrates: 10gProtein: 37gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 94mgSodium: 102mgPotassium: 1215mgFiber: 2gSugar: 3gVitamin A: 4301IUVitamin C: 45mgCalcium: 64mgIron: 5mg