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Coconut Curry Salmon
This Coconut Curry Salmon is loaded with so much flavor!! This one pan meal is made with fresh ginger, garlic, thai basil, cilantro and lime juice. It is the perfect creamy sauce to serve over seared salmon. Serve with some white rice or naan to soak up all that delicious curry sauce!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
📝 Preparation Steps
1
Heat 1 tbsp oil in a large skillet. Add in salmon and cook for ⏱️ 3-4 minutes a side or until it reaches about 140 degrees. Remove the salmon from the pan and set aside. (The salmon will continue to cook as it rests.)
2
Add the remaining tablespoon of oil to the skillet.Add in onion, carrots and bell pepper. Saute for ⏱️ 4-5 minutes or until the veggies start to soften.
3
Stir in garlic, ginger and curry paste and continue cooking for one minute.
garlic, minced4 clovesginger, minced1 tsp
4
Add in the coconut milk and a couple dashes of fish sauce.Bring the mixture to a simmer and cook for ⏱️ 5 minutes or until thickened.
5
Add the salmon back to the pan and sprinkle with fresh herbs and a squeeze of fresh lime juice.Serve immediately and enjoy!
lime, juiced1/2
Nutrition Facts
calories
532 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
102 mg
protein Content
37 g
trans Fat Content
0.03 g
cholesterol Content
94 mg
carbohydrate Content
10 g
saturated Fat Content
21 g
unsaturated Fat Content
16 g
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