Indian Salmon Curry Zucchini Noodles With Coconut Milk
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
2
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Calories
328 kcal
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Course
Main Course
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Cuisine
Indian
Indian Salmon Curry Zucchini Noodles With Coconut Milk
Description
Indian Salmon Curry Zucchini Noodles With Coconut Milk centers on salmon fillets soaked in a mixture of coconut milk, mild curry paste, and salt. This marinade infuses the fish with gentle curry flavors. After marinating for at least two hours, the salmon is baked skin-side down until it flakes easily, retaining moisture and absorbing the sauce flavors.
The zucchini is spiralized into noodles, salted to draw out excess water, and then drained thoroughly to avoid sogginess. The remaining coconut curry sauce is mixed with the drained zucchini noodles, coating them with creamy, mild curry flavor and a hint of coconut richness. The plate is garnished with fresh mint, adding a bright, refreshing note.
This dish combines the tender texture and rich flavor of baked salmon with the fresh crunch and moisture control of zucchini noodles. It's suitable for a light, moderately spiced meal that balances protein with vegetable elements. Modifications in curry paste type and quantity allow customization of heat and flavor intensity.
The notes recommend careful tasting when substituting curry pastes, as Thai variants can vary markedly from Indian paste. The use of a spiralizer tool is advised for creating consistent zucchini noodles. Covering and refrigerating the marinating salmon helps flavors penetrate more thoroughly.
Ingredients
- 1/2 cup + 2 tablespoons coconut milk full-fat
- 2 teaspoons curry paste mild
- Pinch salt
- 8 ounces salmon fillet Alaskan
For The Zucchini Noodles:
- 3 zucchini spiralized, large
- salt
- mint minced, for garnish, fresh
Instructions
- Whisk together the coconut milk, curry paste, and a pinch of salt. Place your salmon skin-side up in a small baking dish and pour the coconut sauce over top. Spoon the sauce all over the fish to cover it. Cover with plastic wrap and refrigerate for at least 2 hours.
- Once the salmon has marinated, place a strainer over a large bowl and place the zucchini noodles into the strainer. Sprinkle with salt and let sit for 30 minutes, stirring around every so often to release the water.
- Heat your oven to 450 degrees Fahrenheit and gently flip the salmon over, so that the skin side is down. Spoon more sauce over top and bake until the fish flakes easily, about 10-12 minutes. Transfer the fish to a plate and cover with tinfoil to keep warm.
- Squeeze out all the excess water from the zoodles and place into the bowl. Pour the remaining coconut sauce over the zoodles and mix well.
- Divide the zoodles between two plates, top with salmon, and garnish with fresh mint and additional salt, if needed.
- Enjoy!
Notes
- Adjust curry paste quantity cautiously when substituting, as flavors vary between Indian and Thai pastes.
- Use a spiralizer to create uniform zucchini noodles for best texture.
- Marinate salmon covered in the refrigerator for at least 2 hours for flavor infusion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 81mg | 3% |
| Potassium | 1447mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1421IU | 28% |
| Vitamin C | 54mg | 60% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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