Description
A quick and fragrant dish that features buttery salmon in a silky Thai-style coconut curry sauce, perfect for busy weeknights.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 1 (13.5–14 oz) can coconut milk (light or full-fat)
- 2 tablespoons Thai red curry paste (adjust for heat)
- 1 tablespoon fish sauce (or tamari for vegetarian option)
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar or honey
- 1 cup bell peppers, thinly sliced (mix colors)
- 1 cup fresh spinach
- Fresh cilantro for garnish
- Cooked rice, for serving
- Neutral oil for sautéing (vegetable, canola, or coconut oil)
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a shallow baking dish large enough to hold the fillets in a single layer.
- Pat salmon dry with paper towels and season both sides with a pinch of salt and freshly ground black pepper.
- In a medium bowl, whisk together the coconut milk, Thai red curry paste, fish sauce (or tamari), lime juice, and sugar or honey until smooth and combined.
- Place the salmon fillets in the prepared baking dish, leaving a little space between them. Pour the coconut-curry sauce evenly over the salmon.
- Bake for 15–20 minutes, until the salmon flakes easily with a fork.
- While salmon bakes, heat 1 tablespoon oil in a skillet, add the sliced bell peppers, and sauté for 4–5 minutes. Add the spinach and toss until just wilted, about 1–2 minutes.
- Spoon cooked rice into bowls, place a salmon fillet on top, ladle the coconut-curry sauce over the fish, and add the sautéed vegetables. Garnish with fresh cilantro.
Notes
For a milder dish, use less curry paste and balance with extra lime juice. Store leftovers in airtight containers for up to 3 days in the refrigerator.