Coconut Curry Salmon with Jasmine Rice

• 總時間: 38 minutes

食材

For the Salmon:

4 salmon fillets (about 6 oz / 170g each)

2 tbsp coconut oil or olive oil

Salt and black pepper, to taste

1 tsp smoked paprika (optional)

For the Coconut Curry Sauce:

1 tbsp coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1–2 tbsp red curry paste (adjust to taste)

1 can (14 oz / 400 ml) coconut milk

1 tbsp fish sauce or soy sauce

1 tsp brown sugar or honey

Juice of 1 lime

Fresh cilantro, for garnish

For the Jasmine Rice:

1 cup jasmine rice

2 cups water

Pinch of salt

步驟

Cook the Jasmine Rice:

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Prepare the Coconut Curry Sauce:

In a skillet over medium heat, heat 1 tbsp coconut oil. Add onion, garlic, and ginger; sauté until fragrant and softened (about 3–4 minutes). Stir in red curry paste and cook for 1 minute. Add coconut milk, fish sauce, and brown sugar. Simmer gently for 5–7 minutes until slightly thickened. Stir in lime juice and adjust seasoning to taste.

Cook the Salmon:

Season salmon fillets with salt, pepper, and smoked paprika. Heat 2 tbsp coconut oil in a separate skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until cooked through but still moist.

Serve:

Place a serving of jasmine rice on each plate, top with a salmon fillet, and generously spoon the coconut curry sauce over the top. Garnish with fresh cilantro.