Description
Learn how to make a delicious Thai-inspired salmon coconut curry with this easy recipe. Perfect for a flavorful and satisfying meal at home.
Ingredients
- 7 lb (750 g) salmon fillets (4 fillets)
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 tbsp (15 ml) olive oil
- 14 oz (400 g) full-fat unsweetened coconut milk
- 2 tbsp (30 ml) red curry paste
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) lemon juice
- 5 oz (150 g) fresh spinach
- 2 large bananas, sliced
- Lemon slices
- Chopped fresh parsley
Instructions
- Preheat a large, deep skillet over medium heat for a couple of minutes.
- Season the top of the salmon fillets with salt and black pepper, rubbing it in with a tablespoon of olive oil, avoiding the skin side.
- Pour 2 tablespoons of olive oil into the warmed skillet. Place the salmon fillets flesh side down, and let them cook on medium-high for 4 minutes without moving them.
- Gently turn the salmon fillets over using a wide spatula so they are skin side down. Allow them to cook for another 5 minutes on medium heat, then take them off the heat.
- Carefully separate the salmon flesh from the skin with a spatula and transfer the skinless salmon to a plate.
- Dispose of or set aside the skins, depending on your preference.
- Clean the skillet with paper towels to remove any burnt remnants.
- In the same skillet, add sliced bell pepper and a tablespoon of olive oil, cooking for approximately 4 minutes on medium heat, stirring occasionally, until slightly charred. Move the peppers to the plate.
- Using the now-empty skillet, combine coconut milk, red curry paste, fish sauce, honey, and lemon juice. Stir continuously on medium heat for about 5 minutes until the sauce is smooth.
- Introduce the spinach into the mixture, stirring until it fully wilts.
- Incorporate the sliced bananas and previously cooked bell peppers, mixing everything together.
- Place the cooked salmon back into the skillet with the curry coconut sauce to reheat.
- Serve with a garnish of fresh lemon slices and chopped parsley.
Notes
- Ensure the salmon is perfectly cooked by allowing it to cook undisturbed on each side for the recommended time.
- Enhance the dish’s flavor by marinating the salmon fillets in the red curry coconut sauce before cooking.
- Add a touch of freshness by squeezing additional lemon juice over the finished dish before serving.
