Rich, savory, creamy, and sweet, this weeknight salmon masterpiece has it all!
As the weather gets colder once again, I find myself searching for hearty, warming recipes that are deliciously filling, but aren’t as heavy as pasta. With coconut milk, ginger, and red curry paste, this delectable salmon dish is the perfect blend of sweet and heat. And, not only is it satisfyingly flavorful, but it feels like a warm hug on chilly winter days.
An ideal weeknight dinner made stovetop, this salmon and veggie dish is rich in flavor but not spicy. Coconut milk adds a creamy sweetness to the red curry, while garlic, shallot, and ginger warm up the sauce. Paired with broccoli and mushrooms, this dinner showstopper is as nutritious as it is delicious. Your whole family will love it!
You can watch a step-by-step video of this recipe on the Savvy Spoon Instagram, here!
Here’s how you’ll make my Coconut Red Curry Salmon + Veggies:
- Heat 1-2 tbsp. avocado oil over medium high heat. Pat salmon filets dry with paper towel, then season well with salt + pepper.
- Place skin side down and cook for 5 minutes. Flip carefully and cook another 2-3 minutes before removing from pan.
- Use a paper towel to clean out pan, then add butter and warm over medium heat. Add garlic, shallot, ginger, and red curry paste and cook for 2 minutes before adding coconut milk.
- Whisk to combine and add pepper and soy sauce. Bring to a simmer.
- Add broccoli and mushrooms to pan, tossing in sauce, and let cook 4-5 minutes or until desired tenderness.
- Place salmon back into the sauce and veggies to rewarm.
- Serve over jasmine rice with extra sauce!
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Coconut Red Curry Salmon + Veggies
Ingredients
For salmon
- 3 6 0z. salmon filets
- salt + pepper
- avocado oil
For the curry
- 1 Tbsp butter
- 2 Cloves garlic minced
- 1 shallot sliced thinly
- 1 Tbsp ginger paste
- 2 Tbsp red curry paste I prefer Thai Kitchen
- 1 Can light coconut milk
- 1/2 Tsp pepper
- 1 Tbsp low sodium soy sauce or tamari
- 1 Head broccoli chopped into florets
- 3/4 Cup sliced mushrooms
To serve
- jasmine rice
- fresh cilantro
Instructions
- Heat 1-2 tbsp. Avocado oil over medium high heat. Pat salmon filets dry with paper towel, then season them well with salt + pepper, pressing into filets.
- Place skin side down in hot pan and cook for 5 minutes. Flip carefully and cook another 2-3 minutes before removing from pan.
- **Salmon should not be difficult to flip. If it’s sticking, it’s not ready to flip…be patient!**
- Use a paper towel to clean out pan carefully, then add butter and warm over medium heat. Add garlic, shallot, ginger, and red curry paste and cook for 2 minutes before adding in coconut milk.
- Whisk to combine and add pepper and soy sauce. Bring to a simmer.
- Add broccoli and mushrooms to the pan, tossing in sauce, and let cook 4-5 minutes or until desired tenderness. Nestle salmon filets back into the sauce and veggies to rewarm.
- Serve over jasmine rice with extra sauce!