Coconut Curry Salmon with Lemon Zest 🍣🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
4 salmon fillets (about 6 oz each)
Salt and pepper to taste
1 tablespoon olive oil
1 can (14 oz) coconut milk
2 tablespoons red curry paste
Juice and zest of 1 lemon
2 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon fish sauce (optional)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Prepare the Salmon
Season Salmon: Season the salmon fillets with salt and pepper.
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Salmon: Add the salmon fillets, skin side down, and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside.
Make the Coconut Curry Sauce
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add Curry Paste: Stir in the red curry paste and cook for another minute.
Add Coconut Milk: Pour in the coconut milk, lemon juice, and lemon zest. Stir to combine and bring to a simmer.
Add Fish Sauce: If using, stir in the fish sauce and let the sauce simmer for about 3-5 minutes until slightly thickened.
Combine and Serve
Return Salmon: Gently place the cooked salmon back into the skillet, spooning the coconut curry sauce over the top to coat.
Garnish: Serve garnished with fresh cilantro and lime wedges on the side.
Tips and Variations
Add Vegetables: Include spinach, bell peppers, or snap peas for added nutrition.
Serve with Rice: Pair with jasmine rice or quinoa to soak up the delicious sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Coconut Curry Salmon with Lemon Zest!