I love anything curry. My family we eat curry about 3-4 times a month. You need coconut milk in your curry it just make this dish magical creamy with a hint of sweetness. For this curry salmon dish I use yellow curry. For this recipe I used yellow curry. Yellow curry is the mildest out of the curries. Accompanied with coconut milk this curry has a rich taste with sweet and mild flavors. The pan-seared salmon in a creamy yellow curry coconut milk sauce. It's flavorful and comforting! This curry salmon with turmeric quinoa or rice to soak to soak up all that yummy curry broth.
Prep Time20 MINUTES Cook Time20 MINUTES Total Time40 MINUTES
Servings: 4
Ingredients:
Salmon Seasoning
4 (4-6 ounce) salmon filets
2-3 tablespoon spicy or mild yellow curry or mix both curry
1 tsp kosher salt
1 tsp season pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp complete seasoning
1/2 tsp grapeseed oil
Marinate salmon for about 30 minutes
Curry Sauce
ginger 1/4 inch; minced
garlic clove; minced
1/2 red pepper, green pepper; julienne
1/2 onion red; julienne
3-4 sprigs thyme
tomato, chopped 4 quarters
2-3 tablespoons curry powder
salt and pepper to taste
1 tablespoon green seasoning
2 tablespoon butter
1 tablespoon grapeseed oil
1/2 cup coconut milk
1/2 tsp sweet chili sauce
2 cups of water
1 lime , chopped 4 quarters
2 tablespoons fresh cilantro chopped
Instructions:
Cook Salmon:
Pat your salmon both sides dry with paper towel and season with seasonings listed.
Add the oil to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your peppers and ginger, garlic.
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). Place in the oven for about 7-10 minutes or until done.
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.
Make Sauce:
In another pan add in tablespoon oil in pan over medium high heat stir in the curry powder and garlic and cook for 1 minute. Add the peppers, onions, and ginger to the skillet and sauté for about 3 minutes. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
Add in the water, thyme , tomatoes, green seasoning. butter and season with salt & pepper cover and simmer got about 3 -4 minutes. Add coconut milk and butter. Let it gently bubble for about 5 minutes or so.
Place pan-sear salmon in the curry sauce. Let it warm through for a couple of minutes.
Garnish with lime and cilantro.
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