Description
A comforting, flavorful one-pan meal featuring tender salmon simmered in a rich coconut curry sauce with warm spices and fresh herbs.
Ingredients
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4 salmon fillets (6 ounces / 170 g each)
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1 tablespoon olive oil
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1 medium onion, finely chopped (about 1 cup / 150 g)
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons curry powder
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 can coconut milk (13.5 ounces / 400 ml)
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1/2 cup vegetable broth (120 ml)
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1 tablespoon tomato paste
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1 tablespoon fresh lime juice
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1 teaspoon lime zest
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1 cup baby spinach (30 g)
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2 tablespoons fresh cilantro, chopped
Instructions
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Pat salmon dry and season with salt and black pepper.
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Heat olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes until soft.
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Add garlic and ginger; cook for 30 seconds until fragrant.
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Stir in curry powder, turmeric, cumin, and paprika; cook for 1 minute.
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Add tomato paste, coconut milk, and vegetable broth. Simmer for 5 minutes.
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Nestle salmon into the sauce, cover, and cook for 8–10 minutes until done.
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Stir in lime juice, zest, and spinach. Cook until spinach wilts.
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Garnish with cilantro and serve.
Notes
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Use full-fat coconut milk for the creamiest sauce.
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Adjust curry powder to taste depending on desired intensity.
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Reheat gently to avoid overcooking the salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes