Coconut Curry Salmon with Jasmine Rice
Description:
This Coconut Curry Salmon is a rich, flavorful dish that combines tender salmon fillets with a creamy, spiced coconut curry sauce. Served over fluffy jasmine rice, it’s a comforting and satisfying meal that’s easy to make in under an hour. This dish is perfect for a weeknight dinner or a special occasion, offering a balance of protein, healthy fats, and complex carbohydrates.
Ingredients:
For the Salmon Curry:
4 salmon fillets (skinless or skin-on)
1 tablespoon coconut oil (or olive oil)
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 red bell pepper, sliced
1 can (14 oz) coconut milk (full fat for creaminess)
1 cup diced tomatoes (or ½ cup tomato puree)
1 tablespoon red curry paste (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
1 tablespoon soy sauce or fish sauce
1 teaspoon brown sugar (optional, for balance)
Juice of 1 lime
Salt and pepper to taste
¼ cup chopped cilantro (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
1 ¾ cups water
½ teaspoon salt
Instructions:
Step 1: Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine rice, water, and salt.
Bring to a boil, then reduce heat to low, cover, and let simmer for 12-15 minutes until the water is absorbed.
Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
Step 2: Prepare the Salmon Curry
Heat coconut oil in a large pan over medium heat.
Add chopped onion and sauté until soft (about 3-4 minutes).
Stir in garlic, ginger, and red bell pepper. Cook for another 2 minutes until fragrant.
Add red curry paste, turmeric, cumin, paprika, and cayenne pepper (if using). Stir for 1 minute to release the flavors.
Pour in the diced tomatoes (or tomato puree) and coconut milk. Stir well.
Add soy sauce (or fish sauce) and brown sugar, then bring to a gentle simmer.
Place the salmon fillets into the sauce, cover, and simmer for 8-10 minutes until the salmon is cooked through.
Squeeze lime juice over the curry and adjust seasoning with salt and pepper as needed.
Garnish with chopped cilantro.
Step 3: Serve
Spoon jasmine rice onto plates, top with the coconut curry salmon, and drizzle with extra sauce.
Optional: Serve with steamed vegetables or a side of naan bread.
Nutritional Information (Per Serving – Based on 4 Servings)
Calories: ~550-600 kcal
Protein: ~40g
Carbohydrates: ~50g
Fat: ~25g
Fiber: ~5g
Sodium: ~500mg (varies based on soy sauce or fish sauce)
Sugar: ~6g
Total Time:
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
FAQs (Frequently Asked Questions)
1. Can I use frozen salmon?
Yes! Just thaw it overnight in the refrigerator or place it in cold water for about 30 minutes before cooking.
2. What can I use instead of jasmine rice?
You can substitute with brown rice, basmati rice, quinoa, or cauliflower rice for a low-carb option.
3. Can I make this dish spicier?
Absolutely! Add more red curry paste, cayenne pepper, or chopped fresh chili peppers to increase the heat.
4. Can I use a different fish?
Yes! Cod, tilapia, halibut, or shrimp work well as substitutes.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
6. Can I make it dairy-free?
This recipe is already dairy-free since it uses coconut milk instead of cream.
7. What vegetables go well with this dish?
Broccoli, snap peas, bok choy, or spinach a
re great additions to the curry.