Red Curry Salmon
User Reviews
4.9
Red Curry Salmon
Description
Red Curry Salmon combines elements like fresh ginger, garlic, and red curry paste into a fragrant paste spread over salmon fillets. The salmon cooks gently in the oven atop a skillet that has been prepared with a coconut milk-based curry sauce, enriched by fish sauce, brown sugar, and sautéed peppers, onions, and scallions. This layering ensures the salmon absorbs the curry flavors while remaining tender.
The curry paste is toasted briefly to release its aromas before liquids are added, and the mixture simmers until the vegetables soften, creating a balanced sauce with sweetness from brown sugar and tang from lime juice added after baking. Fresh Thai basil and cilantro provide brightness at the end.
This dish pairs well with grains like brown or cauliflower rice to soak up the flavorful sauce, making it a well-rounded meal with a contrast of textures—the tender salmon and crisp-tender vegetables.
Ingredients
- 1/2 tablespoon avocado oil (or any neutral cooking oil)
- 1 teaspoon avocado oil (or any neutral cooking oil)
- 1 tablespoon ginger grated
- 1 tablespoon ginger grated
- 2 garlic minced, cloves
- 5 garlic minced, cloves
- 1 teaspoon brown sugar
- 2 tablespoon red curry paste
- 2 tablespoons red curry paste
- 1 oz can coconut milk light
- 1/2 teaspoon kosher salt
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon brown sugar
- 1 small sweet onion ( or yellow onion, sliced)
- 1 1/2 bell pepper sliced (I like to use one green and one red/yellow/orange
- 3 scallions (thinly sliced, white part separated)
- 1 lime (juiced)
- 2 tablespoons basil Thai, chopped
- 2 tablespoons cilantro finely chopped
- 4 ounce salmon skin removed, fillets
Instructions
- Preheat the oven to 400F and adjust the oven rack on the top third.
- In a small bowl, add oil, ginger, garlic, brown sugar, curry paste, and salt. Mix well with a fork until a smooth paste has formed. Spread mixture evenly across the salmon filets with a pastry brush.
- In a large, deep oven-safe skillet, heat 1 tablespoon oil over medium heat, when hot add the ginger and garlic. Sauté for about 30 to 60 seconds, until fragrant.
- Add curry paste and toast for another minute. Pour in coconut milk, fish sauce, and brown sugar. Whisk to combine and add peppers, onions and scallion whites. Let simmer low heat, covered for about 10 to 12 minutes until the peppers are tender. If too dry, add 2 tablespoons water.
- Nestle the fish into the skillet. Bake at 400F for about 10 minutes or until cooked to your desired preference.
- Remove from the oven and stir in lime juice, fresh basil, scallion greens and cilantro.
- Serve alongside cooked brown rice or cauliflower rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1piece salmon and sauce | |
| Calories | 349kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 24.5g | 49% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62.5mg | 21% |
| Sodium | 1243.5mg | 52% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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