Our Family Recipes

Easy Curry Salmon

Name: Easy Curry Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (4 ounce) salmon filets; 1 teaspoon sea salt; 2 teaspoons brown sugar; 1 teaspoon red curry paste; 1/4 teaspoon garlic powder; 1 tablespoon vegetable olive oil, or any neutral oil; 1 tablespoon vegetable olive oil, or any neutral oil; 2 teaspoons freshly grated ginger, from a 2-inch piece; 3 large garlic cloves, minced; 1 tablespoon red curry paste; 2 (13.5 ounce) cans coconut milk; 1½ tablespoons fish sauce; 1 teaspoons brown sugar, optional; 1 small sweet onion, ½-inch sliced; 1 red bell pepper, ½-inch sliced; 1 green bell pepper, ½-inch sliced; 4 green onions, light and dark green parts, thinly sliced; 1½ tablespoon fresh lime juice; ¼ cup chopped fresh basil leaves, thinly sliced, plus more for garnish; ¼ cup chopped cilantro

4 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

4 (4 ounce) salmon filets

1 teaspoon sea salt

2 teaspoons brown sugar

1 teaspoon red curry paste

1/4 teaspoon garlic powder

1 tablespoon vegetable olive oil, or any neutral oil

2 teaspoons freshly grated ginger, from a 2-inch piece

3 large garlic cloves, minced

1 tablespoon red curry paste

2 (13.5 ounce) cans coconut milk

1½ tablespoons fish sauce

1 teaspoons brown sugar, optional

1 small sweet onion, ½-inch sliced

1 red bell pepper, ½-inch sliced

1 green bell pepper, ½-inch sliced

4 green onions, light and dark green parts, thinly sliced

1½ tablespoon fresh lime juice

¼ cup chopped fresh basil leaves, thinly sliced, plus more for garnish

¼ cup chopped cilantro

Directions

Preheat the oven to 400°F with a rack in the center of the oven.

Line a rimmed baking sheet with foil. Place the salmon skin side down on foil. Pat dry with a paper towel.

Make the curry rub for the salmon: In a small bowl, mix together the sea salt, brown sugar, red curry paste, garlic powder and the oil until fully combined. Spread the curry paste mixture over the salmon and place it in the oven until it easily flakes with a fork, about 8-10 minutes.

Make the curry sauce: In a large skillet set over medium heat, add the oil until glistening. Add the grated ginger and minced garlic to the oil and cook until fragrant about 1 minute. Add the red curry paste and coconut milk and whisk until fully combined.

Add the fish sauce, brown sugar, onions and peppers. Allow to simmer until the onions and bell peppers are tender, about 15 minutes. Turn off the heat.

Add the lime juice and fresh basil to the pan and stir to combine.

Remove the salmon from the oven. Using a spatula, slide the cooked salmon away from the skin and transfer it to the curry sauce, spooning the sauce over the salmon.

Top the salmon curry with green onions, cilantro and extra basil if desired. Serve family style along with cooked rice.

Nutrition

Serving Size

Calories

482

Total Fat

37 g

Saturated Fat

16 g

Unsaturated Fat

Trans Fat

Cholesterol

0 mg

Sodium

802 mg

Total Carbohydrate

18 g

Dietary Fiber

2 g

Total Sugars

5 g

Protein

17 g