Description
A delightful and flavorful dish that combines tender salmon with a rich and aromatic coconut curry sauce, making it perfect for special occasions or casual dinners.
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)
- 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 fillets with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the salmon for 3-4 minutes on each side until a golden crust forms. Remove from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Stir in curry powder, turmeric, and red pepper flakes; cook for another minute.
- Pour in coconut milk, add tomato paste, honey (or maple syrup), and soy sauce. Stir to combine and bring to a gentle simmer. Return the seared salmon to the skillet, spooning sauce over the top. Simmer gently for about 5 minutes.
- Squeeze the juice of half a lime over the salmon and sprinkle fresh cilantro or basil on top before serving.
Notes
For a spicier dish, increase the amount of red pepper flakes. Add extra lime wedges for serving to enhance the flavor.
