Description
A delicious and easy dish that combines rich salmon with a creamy coconut sauce, bringing the flavors of Thailand to your kitchen.
Ingredients
- 2-3 Salmon Filets
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ¼ tsp Coriander
- ¼ tsp Cumin
- 2 tbsp Olive Oil
- ⅓ cup Red Onion (diced)
- ⅓ cup Red Bell Pepper (diced)
- 4 Garlic Cloves (grated or minced)
- 1 tbsp Fresh Ginger (grated)
- 1 tbsp Lemongrass Paste
- 2 tbsp Thai Red Curry Paste
- 1 tbsp Tamari or Soy Sauce
- 1 (13 oz) can Coconut Milk
- 1 tbsp Brown Sugar
- ¼ tsp Coriander
- ¼ tsp Cumin
- ¼ tsp Paprika
- Salt and Pepper (to taste)
- ½ Lime (juiced)
Instructions
- Season the salmon fillets with sea salt, black pepper, smoked paprika, garlic powder, cumin, and coriander.
- Heat olive oil in a skillet over medium heat. Cook the salmon skin-side down for 3-5 minutes, then flip and cook for another 3 minutes until golden brown on top. The salmon should be almost cooked through, so transfer it to a plate and set aside.
- Remove any excess oil from the skillet. In the same skillet, add the diced onion and red bell pepper. Sauté for about 3 minutes until fragrant, ensuring they don’t burn.
- Add the grated ginger, minced garlic, Thai red curry paste, lemongrass paste, coriander, cumin, and paprika to the pan. Mix well and cook for 1 minute.
- Pour in the coconut milk, Tamari sauce, and brown sugar, mixing everything together. Allow the sauce to come to a low simmer, then season with salt and pepper to taste.
- Return the salmon to the skillet and drizzle with fresh lime juice. Spoon the sauce over the salmon and let it cook for about 1-3 minutes.
- Sprinkle with fresh cilantro and serve immediately.
Notes
Serve hot over steamed rice or alongside noodles. Garnish with fresh cilantro or lime wedges. Pairs well with salad or steamed vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai