Description
A delightful seafood dish featuring salmon fillets in a rich coconut curry sauce with garlic butter, perfect for weeknight dinners or festive occasions.
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup
- 1 tablespoon soy sauce
- Juice of ½ a lime
- ¼ cup fresh cilantro or basil, chopped (for garnish)
Instructions
- Season the salmon: Rub the salmon fillets with salt, black pepper, and paprika. Pat them dry for a crisp exterior.
- Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down, and sear for 5-6 minutes on each side until golden brown and cooked through.
- Make the sauce: Remove the salmon and set aside. In the same skillet, melt the butter, add garlic, ginger, curry powder, turmeric, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Simmer the salmon: Add coconut milk, tomato paste, honey/maple syrup, soy sauce, and lime juice to the skillet. Return salmon to skillet, ensuring it’s coated. Simmer for an additional 5 minutes.
- Garnish & serve: Remove from heat, top with chopped cilantro or basil. Serve hot with rice or vegetables.
Notes
For a spicier curry, adjust the red pepper flakes. Use full-fat coconut milk for creaminess or opt for lite for a lighter version. Feel free to add vegetables like bell peppers or spinach to the sauce.
