Coconut Curry Salmon with Jasmine Rice
Servings: 4
Ingredients:
For the Coconut Curry Salmon:
4 salmon fillets (about 150-200 g each)
Salt and pepper, to taste
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (adjust to taste)
1 can (400 ml or 14 oz) coconut milk
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
1 cup cherry tomatoes, halved
2 cups fresh spinach
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
1 1/2 cups water
Pinch of salt
Instructions:
Cook the Jasmine Rice:
Rinse rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Boil water: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil.
Simmer rice: Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
Prepare the Coconut Curry Salmon: 4. Season salmon: Season the salmon fillets with salt and pepper.
Cook salmon: In a large skillet, heat the vegetable oil over medium heat. Add the salmon fillets, skin-side down (if skin-on), and cook for about 4-5 minutes. Carefully flip and cook for another 3-4 minutes until cooked through. Remove the salmon from the skillet and set aside.
Sauté onion and spices: In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the red curry paste and cook for 1-2 minutes to toast the spices.
Add coconut milk and sauce ingredients: Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir to combine and bring to a gentle simmer.
Add tomatoes and spinach: Stir in the halved cherry tomatoes and cook for about 3-4 minutes until they soften. Add the fresh spinach and cook until wilted.
Return salmon to skillet: Gently place the cooked salmon fillets back in the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to heat through.
Finish with lime juice: Remove from heat and stir in the lime juice.
Serve: 11. Plate the dish: Serve the coconut curry salmon hot over a bed of jasmine rice. Garnish with chopped cilantro.
Tips:
Vegetable additions: Feel free to add other vegetables like bell peppers or zucchini for more color and nutrition.
Make it spicy: Add sliced chili peppers or a pinch of red pepper flakes if you prefer a spicier dish.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Enjoy this Coconut Curry Salmon with Jasmine Rice for a delightful and flavorful meal that’s sure to impress!