Coconut Cream Salmon with Jasmine Rice – Luxuriously Creamy! 🥥🐟🍚
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Salmon
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon lime juice
For the Coconut Cream Sauce
1 can (14 oz) coconut cream
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon ginger, grated
1 bell pepper, sliced
1 cup spinach (fresh)
For the Rice
2 cups jasmine rice
4 cups water or broth
Instructions
Cook the Rice
Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice and water (or broth), bringing it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender. Remove from heat and let it sit covered for another 5 minutes.
Prepare the Salmon
Season Salmon: While the rice is cooking, season the salmon fillets with salt, pepper, and lime juice.
Cook Salmon: In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, cooking for about 4-5 minutes on each side, or until cooked through. Remove and set aside.
Make the Coconut Cream Sauce
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add Sauce Ingredients: Stir in coconut cream, red curry paste, fish sauce (if using), and brown sugar. Bring to a simmer.
Add Vegetables: Add sliced bell pepper and spinach to the sauce, cooking until the vegetables are tender.
Combine and Serve
Return Salmon: Gently place the cooked salmon back into the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Plate the Dish: Serve the coconut cream salmon over jasmine rice, drizzling with extra sauce from the skillet.
Tips and Variations
Add Spice: Include chopped fresh chili for extra heat.
Vegetarian Option: Substitute salmon with tofu for a plant-based version.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Coconut Cream Salmon with Jasmine Rice – a richly creamy and delightful dish!