Coconut Curry Salmon with Cilantro Coconut Rice
This Coconut Curry Salmon with Cilantro Coconut Rice is a rich, flavorful meal that comes together quickly.
Servings: 4 Servings
Calories: 737kcal
Ingredients
For the salmon:
- 4 4-6 ounce salmon filets
- 1/4 teaspoon EACH salt and pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Thai red curry paste
- 1 tablespoon ginger grated
- 1 can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- chopped peanuts, cilantro and red pepper flakes for crunchy topping
- lime slices for garnish
For the rice:
- 1 cup long grain rice
- 3/4 cup coconut milk
- 1 1/4 cups water
- 1/4 tsp salt
- 1/4 cup cilantro finely chopped
- 1 lime zested + 1/4 teaspoon juice
Instructions
For the salmon:
- Season the salmon with salt and black pepper.
- Add olive oil to a skillet over medium heat. Add the curry paste and the ginger. Whisk and cook for 1 minute, until fragrant. Add the coconut milk, soy sauce, and fish sauce. Simmer for 8 minutes, then add the salmon and simmer another 8 minutes, until cooked through.
- Mix the chopped peanuts, cilantro, and red pepper flakes together in a bowl.
- Serve the salmon and sauce over rice. Garnish with the peanut garnish and lime slices.
For the rice:
- Combine the rice, coconut milk, water, sugar and salt in a saucepan over medium heat. Cover and bring to a simmer. Reduce heat to medium low and cook for 15 minutes. Remove from heat and let rest for 5 minutes with the lid on.
- Fluff the rice with a fork. Add the cilantro and stir. Add lime zest and 1/4 teaspoon juice. Stir and serve.
Nutrition
Calories: 737kcal | Carbohydrates: 44g | Protein: 41g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 850mg | Potassium: 1242mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1916IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 7mg