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Indian Salmon Curry Zucchini Noodles With Coconut Milk
5 from 15 votes

Indian Salmon Curry Zucchini Noodles With Coconut Milk

Indian Salmon Curry with Zucchini Noodles combines salmon marinated in mildly spiced coconut curry sauce with fresh zucchini noodles tossed in the same sauce. The fish is baked until flaky, and the shredded zucchini is salted and drained before mixing, ensuring a balanced texture. The dish offers a fusion of creamy coconut flavors and mild curry, paired with fresh herbs for garnish. It serves as a light, flavorful main course.

Prep Time
30 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 2
Calories: 328 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the zoodles between two plates, top with salmon, and garnish with fresh mint and additional salt, if needed.
  6. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 328

% 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.