Salmon in Creamy Coconut Curry Sauce

If youre looking to enrich your menu with some more exotic dishes without spending the whole day in the kitchen, this dish is definitely for you. Especially if you want to enjoy more fish but are unsure how to prepare it. This dish is suitable for a quick lunch or dinner, and you can serve it with cooked rice or rice noodles.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 720 g Fish, salmon

  • pieces Salt, table

  • 2 spoons Oil, vegetable oil, canola

  • 2 pod Garlic, fresh

  • pieces Ginger, fresh

  • 1 spoon Sugar, brown

  • 2 spoons Spices, curry powder

  • 400 ml Coconut milk

  • 1 spoon Soy sauce, shoyu

  • 1 teaspoon Lemon zest, fresh

  • pieces Juice, lime

  • pieces Fish sauce

  • pieces Chili peppers, red chili, in brine

Steps

  1. Peel the garlic and ginger, then finely grate them. Rinse the salmon fillets under running water and dry them with paper towels. Season both sides with salt and pepper.

  2. Place a deeper pan on the stove and heat a tablespoon of oil or coconut butter. Add the seasoned fillets and quickly sear them on both sides.

  3. Remove the seared fillets from the pan and set them aside on a plate. Pour the remaining oil into the pan and wait for it to heat up. Add the grated garlic and ginger and sauté them for 1 minute, stirring constantly. Then add the brown sugar and once it caramelizes (after about 30 seconds), stir in the curry paste.

  4. Pour in the coconut milk and use a spatula to scrape the bottom of the pan well, loosening all the caramelized bits that formed during the sautéing and searing of the salmon. Add the soy sauce and increase the heat to bring the sauce to a boil. Let it boil for 2 minutes.

  5. Place the seared fillets back into the pan and lower the heat slightly so the sauce simmers gently. Let the salmon cook for 4 minutes, then remove it from the pan and set it aside on a plate.

  6. Stir the grated lime zest and lime juice into the sauce. Season it to taste with fish sauce, and if necessary, add a bit more salt. Return the salmon fillets to the sauce at the very end.

  7. Serve the prepared dish directly in the pan it was cooked in. Garnish it with sliced fresh chili and/or chopped cilantro, and serve with cooked rice or rice noodles.

Nutrition Information (Per 100g)

  • Calories: 225.14 kcal
  • Fat: 13.43 g
    • Saturated Fat: 1.86 g
  • Carbohydrates: 3.23 g
    • Sugars: 1.37 g
  • Protein: 20.76 g
  • Fiber: 0.62 g