Salmon Coconut Curry

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This easy salmon coconut curry has tender succulent pan-seared salmon fillets in a creamy curry coconut milk gravy. It's nutritious, delicious and super flavourful. A perfectly healthy and delicious weeknight dinner that everyone will love! You can serve with a side of brown rice, flat bread or sourdough bread. Make this as mild or spicy as you desire and experiment with different vegetables - green beans and eggplants are excellent too.

 

4x150 g Salmon fillets 1 1/2 tbsp Mild (or hot) curry powder, divided 1 tsp Garlic powder 1/2 tsp Smoked paprika Salt & freshly ground black pepper, to taste 1 tbsp Olive oil 3 tbsp Ghee 250 g Vegetables (onion, bell pepper and fencel), thinly sliced 1 Large garlic cloves, peeled and minced 1 tsp Ginger, minced 1/400ml Full-fat coconut milk, well-shaken 1 tbsp Chives, chopped, to garnish

1. Pat the salmon fillets dry with a paper towel. In a small bowl, combine 1/2 tbsp curry powder, garlic powder, and smoked paprika. Season with salt and pepper. Stir the spices together until fully combine. Drizzle olive oil over the salmon and sprinkle the spice blend over the fillets. Use your hands to rub the spice blend into the salmon until evenly coated. Set aside.
2. Melt half of the ghee in a large non stick skillet over medium-high heat. Once the ghee is and melted and hot, gently lower the salmon fillets, skin side down, into the skillet. Let the salmon sear for 3 minutes, then flip over and cook n until lightly browned, about 2 minutes. Carefully tranfer the salmon fillets onto a clean plate while you prepare the sauce.
3. Heat remaining ghee in over medium heat. Sprinkle in the remaining 1 tablespoon of curry powder. Cook the curry in the ghee, stirring frequently, until the curry is fragrant. Add in thinly sliced vegetables, cook for about 5 minutes until softened. Now add in the minced garlic and ginger and cook until the mixture is fragrant and well combined, about 2 minutes.
4. Pour in the coconut milk and stir everything together to combine. Bring the sauce to a gentle simmer. Then add the salmon fillets back into the skillet along with any residual juices. Spoon some of the sauce over the salmon and continue cooking for another 1 minute or so. Then remove from heat. Serve this salmon curry immediately alongside your favourite side dishes.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com