SALMON COCONUT CURRY
Salmon Coconut Curry is an easy weeknight dinner bowl that's on the table in less than 30 minutes. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.
Provided by Sue Moran
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
- Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
- Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
- Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
- Check the seasoning again, and serve the curry over hot rice
Nutrition Facts : Calories 473 kcal, Carbohydrate 5 g, Protein 25 g, Fat 41 g, SaturatedFat 30 g, Cholesterol 62 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON COCONUT CURRY
This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.
Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI SALMON NOODLES
This fast, fragrant and filling dish is just what you need after a hard day at work
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
- Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.
Nutrition Facts : Calories 391 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.65 milligram of sodium
THAI STYLE SALMON ON COCONUT MILK NOODLES
I love how different this dish is - I have a tendency to eat salmon the same few ways over and over and this is a delish changeup. From Ricardo Larrivee
Provided by Cadillacgirl
Categories Thai
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
- Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
- Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
- Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
- Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
- Spread the noodles on a large clean cloth and let rest for 10 minutes.
- Preheat the grill, setting the burners to medium.
- Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
- Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.
Nutrition Facts : Calories 909.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 78.4, Sodium 989.9, Carbohydrate 93.5, Fiber 2, Sugar 54.3, Protein 39.9
THAI NOODLE SOUP WITH SALMON
Get a dose of omega-3 with this family-friendly Thai-style noodle soup with salmon. It uses just five ingredients and takes only 30 minutes to make
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 30m
Yield Serves 2 adults, 2 children
Number Of Ingredients 5
Steps:
- Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
- Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.
Nutrition Facts : Calories 900 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
THAI SALMON NOODLES
Make and share this Thai Salmon Noodles recipe from Food.com.
Provided by DoubletheGarlic
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Blanch the cut vegetables. Remove and keep warm.
- Make the sauce: combine the peanut butter, the reserved brine, and the 8 ingredients that follow, in a small pan over medium heat (enough heat to melt the peanut butter and creamed coconut). Reduce heat to lowest setting.
- Prepare the dried egg noodles according to the instructions on the packet. (I use the leftover vegetable water to cook the egg noodles -- its already hot, and full of vitamins!).
- Drain the noodles. Stir in the sauce and the basil or cilantro (aka coriander) (optional). Flake the salmon and fold it into the noodles.
- Fold in the vegetables or serve them on the side. Ensure that the meal is warm throughout, and ENJOY!
Nutrition Facts : Calories 373.9, Fat 13.1, SaturatedFat 5.7, Cholesterol 63.4, Sodium 426.4, Carbohydrate 43.9, Fiber 4.6, Sugar 3.9, Protein 22.5
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
THAI COCONUT RICE WITH SALMON
Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining
Provided by Sarah Randell
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
- Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
- Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
- Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
- Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
- While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
- When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.
Nutrition Facts : Calories 857 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 2 grams sugar, Protein 38 grams protein, Sodium 2.55 milligram of sodium
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