Chef Marco
If you’re searching for a dish that’s both indulgent and nutritious, look no further than Coconut Curry Salmon with Jasmine Rice. This recipe beautifully marries rich salmon fillets with a velvety coconut curry sauce, all served atop fluffy jasmine rice. It’s a comforting meal that satisfies the palate while offering a burst of flavors that will whisk you away to a tropical paradise.
why make this recipe
This dish is a culinary celebration, perfect for busy weeknights or special occasions. The health benefits of salmon, rich in omega-3 fatty acids, paired with the aromatic spices and creamy coconut sauce, make it a heart-healthy choice that never compromises on taste. Plus, it’s relatively quick to prepare, making it a perfect addition to your weeknight dinner rotation. The vibrant colors and enticing aromas will impress your family and guests alike!
how to make Coconut Curry Salmon with Jasmine Rice
Ingredients :
- 4 salmon fillets
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh cilantro, chopped (for garnish)
- 1 tbsp coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth or vegetable broth
- 1 tbsp lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp brown sugar
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup jasmine rice
- 2 cups water
- 1/2 tsp salt
Directions :
- Cook the Jasmine Rice: In a medium pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
- Prepare the Coconut Curry Sauce: In a large skillet, heat coconut oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cooking for another 1-2 minutes. Add red curry paste and cook for 1 minute. Pour in coconut milk and broth, stirring to combine. Add lime juice, fish sauce, brown sugar, turmeric, cumin, and cayenne (if using). Simmer for 5-7 minutes until sauce thickens.
- Cook the Salmon: Heat olive oil in a separate skillet over medium-high heat. Season salmon with salt and pepper. Cook salmon skin-side down for 4-5 minutes per side until golden and flaky. Remove from pan and set aside.
- Assemble the Dish: Spoon jasmine rice onto plates, place a salmon fillet on top, and generously pour coconut curry sauce over the salmon. Garnish with fresh cilantro.
- Serve: Enjoy with your favorite side veggies or salad.
how to serve Coconut Curry Salmon with Jasmine Rice
To serve, plate the jasmine rice as your base, gently place a salmon fillet on top, and drench it with the creamy coconut curry sauce. Don’t forget to sprinkle on some freshly chopped cilantro for that extra touch of flavor!
how to store Coconut Curry Salmon with Jasmine Rice
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently to avoid overcooking the salmon. You can also freeze the dish before adding the sauce for optimal freshness!
tips to make Coconut Curry Salmon with Jasmine Rice
- For a spicier kick, feel free to increase the cayenne pepper or add some fresh chili slices.
- If you’re looking for a vegetarian option, tofu or chickpeas can be excellent substitutes for salmon, absorbing the delicious curry flavors.
- Make sure not to overcook the salmon; it should flake easily with a fork once cooked but remain moist.
variation
You can switch it up by adding vegetables such as bell peppers, broccoli, or snap peas into the curry for added nutrition and crunch. Additionally, serve it over quinoa for a different grain option or use brown rice for a nuttier flavor.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking to ensure even cooking.
Is the fish sauce necessary?
Fish sauce enhances the flavor of the curry, but you can omit it or substitute it with soy sauce if preferred.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the curry sauce ahead of time and store it in the fridge. Cook the salmon fresh for the best texture.
A Tropical Delight
Description
Indulge in the flavors of Coconut Curry Salmon with Jasmine Rice, a heart-healthy dish that’s quick and easy to prepare.
Ingredients
Instructions
- In a medium pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat coconut oil over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cooking for another 1-2 minutes. Add red curry paste and cook for 1 minute. Pour in coconut milk and broth, stirring to combine. Add lime juice, fish sauce, brown sugar, turmeric, cumin, and cayenne (if using). Simmer for 5-7 minutes until sauce thickens.
- Heat olive oil in a separate skillet over medium-high heat. Season salmon with salt and pepper. Cook salmon skin-side down for 4-5 minutes per side until golden and flaky. Remove from pan and set aside.
- Spoon jasmine rice onto plates, place a salmon fillet on top, and generously pour coconut curry sauce over the salmon. Garnish with fresh cilantro.
Notes
- For a spicier kick, increase cayenne pepper or add fresh chili slices. Tofu or chickpeas can be substituted for a vegetarian option.
