Coconut Curry Salmon
This Coconut Curry Salmon features tender salmon fillets simmered in a creamy coconut curry sauce with chickpeas and vibrant vegetables, perfect for a satisfying meal.
Equipment
- skillet
Ingredients
- 4 fillets skinless salmon 4-6 oz each
- 1 can full-fat coconut milk (13.5 oz)
- 1 can chickpeas drained (15 oz)
- 1 red bell pepper sliced into strips
- 1 shallot diced
- 2 tablespoon Thai red curry paste
- 2 teaspoon grated ginger
- 2 teaspoon grated garlic
- 1 tablespoon soy sauce or coconut aminos for gluten-free
- 1 teaspoon coconut or brown sugar
- Olive oil
- Salt & pepper
- Garlic powder
- Lime juice/lime slices
- Fresh cilantro to top
Instructions
- Season the salmon fillets with salt, pepper and garlic powder.
- Heat a large skillet on medium heat then add about 1 tablespoon of olive oil.
- Cook the salmon fillets for about 5 minutes on one side, then flip and cook for another 2 minutes. Transfer the fillets to a plate and drain out some of the excess oil from the pan by using a paper towel to absorb the oil.
- Into the same pan on medium heat add in the chopped shallot and bell pepper and stir together for about 3-4 minutes.
- Add in the chickpeas, ginger, garlic, soy sauce and sugar and stir together together. Let it cook for another 3 minutes.
- Season with a pinch of salt and add in the curry paste and coconut milk. Mix together to break up the curry paste and let the sauce simmer on a medium/low for about 5 minutes.
- Place the salmon fillets back into the sauce and top with a squeeze of lime juice from half a lime. Cover the pan and let the salmon finish cooking for about 5-7 minutes.
- Garnish with fresh lime slices and chopped cilantro and serve over rice.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
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