4.8 from 66 votes
Salmon Curry
This salmon curry is a fast and flavorful meal that comes together in just 1 pan, in less than 30 minutes. You can use any veggies you have on hand with this easy curry sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 520 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion , thinly sliced
- 1 red bell pepper , chopped
- 1 garlic clove , minced
- 1 inch fresh ginger , minced
- 1 tablespoon curry powder
- 1 (15 oz.) can full-fat coconut milk
- 1/2 cup water
- 1 teaspoon salt , plus more to taste
- 1 cup fresh spinach
- 1.5 pounds wild Alaskan salmon
- 1 tablespoon maple syrup (optional)
- 1 tablespoon fresh lime juice
- 1 small handful fresh cilantro or basil , chopped
- Cooked rice, quinoa, or cauliflower rice , for serving
Instructions
- Heat the olive oil in a large pot over medium heat, and sauté the onion and red bell peper until softened, about 5 minutes. Add in the garlic, ginger, and curry power, and stir briefly, just until fragrant, about 1 more minute.
- Add in the coconut milk, water, salt, and spinach, and stir until the spinach wilts and the coconut milk starts to simmer.
- Place the salmon (I add it with the skin on-- it's easy to remove later!) directly in the simmering coconut milk, sprinkle a little extra salt over the top of each salmon filet, and then cover with a lid. Cook at a gentle simmer on medium-low heat, until the salmon is opaque and flakes easily with a fork, about 8 to 10 minutes, depending on the thickness. I like to use a meat thermometer to make sure it reaches an internal temperature of 145ºF in the thickest part of the fish.
- Use tongs to remove the cooked salmon, so you can peel off the skin. The cooked fish should flake off very easily from the skin, and then you can add the cooked salmon back into the curry sauce.
- Add in the lime juice, maple syrup, and chopped herbs. (This is nice with fresh basil or cilantro, or both!) Season with salt and pepper to taste, then serve warm over cooked rice, quinoa, or cauliflower rice. Leftovers can be stored in the fridge for up to 3 days.
Cup of Yum
Notes
- Nutrition information is for 1 of 4 servings, not including the rice. This is just an estimate, and not a guarantee.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
11g
(4%)
Protein
37g
(74%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
94mg
(31%)
Sodium
681mg
(28%)
Potassium
1241mg
(35%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1720IU
(34%)
Vitamin C
44mg
(49%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 94mg | 31% |
| Sodium | 681mg | 28% |
| Potassium | 1241mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 44mg | 49% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.