Description
A delightful dish combining rich flavors of coconut milk and aromatic spices with salmon fillets, enhanced by garlic butter.
Ingredients
- Salmon fillets: 4 pieces (about 6 oz each)
- Coconut milk: 1 can (400 ml)
- Red curry paste: 2 tablespoons
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Lime juice: 2 tablespoons (freshly squeezed)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Olive oil: 2 tablespoons
- Salt: to taste
- Black pepper: to taste
Instructions
- Rinse the salmon fillets under cold water and pat them dry with paper towels. Season lightly with salt and black pepper.
- In a medium bowl, combine coconut milk, red curry paste, minced garlic, grated ginger, lime juice, salt, and black pepper. Whisk until smooth and creamy.
- Place the salmon fillets in a shallow dish and pour the coconut curry sauce over them. Cover and marinate in the refrigerator for at least 30 minutes.
- In a small saucepan, melt a tablespoon of butter over low heat, add minced garlic, and sauté until fragrant. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated salmon fillets and sear for 4-5 minutes until golden. Flip and cook for another 3-4 minutes until cooked through. Pour the remaining coconut curry sauce into the skillet and let it simmer to thicken slightly.
Notes
- Freshness of salmon is key; look for bright color and clean smell.
- Adjust spice levels by varying the amount of red curry paste.
- Consider using light coconut milk for a lighter version.
- Store leftovers in an airtight container and consume within 2-3 days.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Coconut Curry, Salmon, Garlic Butter, Easy Recipe, Healthy Dinner