Description
A comforting, flavor-packed salmon dish simmered in creamy coconut curry and finished with rich garlic butter.
Ingredients
-
Salmon fillets: 4 (170 g / 6 oz each)
-
Coconut oil: 1 tablespoon
-
Unsalted butter: 3 tablespoons
-
Garlic: 5 cloves, minced
-
Fresh ginger: 1 tablespoon, grated
-
Yellow onion: 1 medium, sliced
-
Red curry paste: 2 tablespoons
-
Ground turmeric: 1/2 teaspoon
-
Ground cumin: 1/2 teaspoon
-
Paprika: 1/2 teaspoon
-
Coconut milk: 400 ml (13.5 oz)
-
Lime juice: 2 tablespoons
-
Salt: 3/4 teaspoon
-
Black pepper: 1/2 teaspoon
-
Fresh cilantro: 2 tablespoons, chopped
Instructions
-
Season salmon with salt and black pepper.
-
Heat coconut oil and 1 tablespoon butter in a skillet; sear salmon briefly and remove.
-
Add remaining butter, sauté onion, garlic, and ginger.
-
Stir in spices and curry paste, then add coconut milk.
-
Return salmon to pan and simmer until cooked through.
-
Finish with lime juice and garnish with cilantro.
Notes
Use full-fat coconut milk for best texture. Reheat gently to keep salmon moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes