Coconut Curry Salmon with Jasmine Rice
Servings: 4
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
1 tbsp olive oil (or coconut oil)
Salt and pepper, to taste
1 tsp ground turmeric (for color and flavor)
For the Coconut Curry Sauce:
1 can (14 oz) coconut milk
2 tbsp red curry paste (adjust to taste)
1 tbsp fish sauce (or soy sauce, for a vegetarian option)
1 tbsp brown sugar (or palm sugar)
1-inch piece fresh ginger, minced
2 cloves garlic, minced
1 cup mixed vegetables (such as bell peppers, snap peas, and carrots)
Juice of 1 lime (plus lime wedges for serving)
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Salt, to taste
Instructions:
Cook the Jasmine Rice:
Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch.
Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Prepare the Salmon:
Season the Salmon: While the rice cooks, season the salmon fillets with salt, pepper, and turmeric.
Heat Oil: In a large skillet, heat the olive oil over medium-high heat.
Cook the Salmon: Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.
Make the Coconut Curry Sauce:
Sauté Aromatics: In the same skillet, add the minced ginger and garlic, sautéing for about 1 minute until fragrant.
Add Coconut Milk and Curry Paste: Pour in the coconut milk and stir in the red curry paste, fish sauce, and brown sugar. Bring to a simmer.
Add Vegetables: Stir in the mixed vegetables and cook for about 5-7 minutes until they are tender.
Combine and Serve:
Finish the Sauce: Stir in lime juice and adjust seasoning with salt and pepper to taste.
Serve: Fluff the jasmine rice with a fork. Divide the rice among plates, top with salmon fillets, and spoon the coconut curry sauce and vegetables over the salmon. Garnish with fresh cilantro and serve with lime wedges on the side.
Enjoy your Coconut Curry Salmon with Jasmine Rice—a deliciously rich and flavorful dish that's sure to impress!