Thai Curry Salmon with Zucchini Noodles
Spicy Thai Coconut Salmon over Zesty Zoodles
Ingredients:
2 salmon fillets (6 oz each)
2 tablespoons olive oil
2 medium zucchinis, spiralized
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon red Thai curry paste
3/4 cup full-fat coconut milk
1 tablespoon lime juice
1 teaspoon low-sodium soy sauce
Salt and pepper to taste
Fresh cilantro or Thai basil for garnish
Red chili flakes (optional for heat)
Directions:
Season the salmon fillets with salt and pepper. In a skillet, heat 1 tablespoon olive oil over medium heat. Sear salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes, or until cooked through. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, bell peppers, garlic, and ginger for 3-4 minutes until softened and fragrant.
Stir in the red Thai curry paste and cook for 1 minute. Add the coconut milk, soy sauce, and lime juice. Let it simmer for 4-5 minutes until the sauce slightly thickens.
Gently return the salmon fillets to the pan, spooning some of the curry sauce over the top. Let simmer for 2 more minutes on low heat.
Meanwhile, sauté the zucchini noodles in a separate pan with a pinch of salt for 2-3 minutes until just tender (not mushy).
Serve salmon over a bed of zucchini noodles, topped with curry sauce and garnished with fresh herbs and optional chili flakes.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 425 kcal | Servings: 2 servings