Coconut Curry Salmon
If you’re looking for a dish that combines bold flavors with nutritious ingredients, this Coconut Curry Salmon is the perfect recipe for you. This meal is as satisfying as it is delicious. Let’s dive into the details of this irresistible recipe.
Nutritional Benefits:
This Coconut Curry Salmon not only tastes delicious, but also provides a wealth of nutritional benefits:
- Salmon: Rich in protein and omega-3 fatty acids, salmon is excellent for heart health, brain function, and reducing inflammation. It’s also packed with vitamins D and B12, essential for energy production and bone health.
- Ginger and Garlic: These aromatics are known to have anti-inflammatory properties plus they contain antioxidants. They add depth and warmth to the dish while supporting overall health.
- Brussels Sprouts: These cruciferous vegetables are high in fiber, vitamins C and K, and antioxidants. They support digestion and protect your cells from DNA damage!
- Spinach: An optional but highly recommended addition, spinach is loaded with iron, calcium, and vitamins A, C, and K.
Give it a try and it's sure to become a favorite in your kitchen!
To make some of this ahead of time, I chop up everything and prepare the sauce. You could also make the rice ahead of time as well!
This creamy coconut curry salmon is so flavorful and nourishing! This dish features tender salmon filets nestled in a rich, aromatic coconut curry sauce, accompanied by roasted Brussels sprouts on a bed of fluffy rice.
- 2 4-6 oz salmon fillets
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 can coconut milk (light or regular) (~1 cup)
- 1 cup chicken broth
- 1 tbsp tomato paste
- 2 tbsp curry powder
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup spinach, chopped (optional)
- 1/2 Lime (juiced)
- 2 cups Brussels sprouts, halved (or choose your favorite veggie to accompany this meal!)
- Start roasting the Brussels sprouts in the oven with a drizzle of oil, salt, and pepper at 400F. I cook them for 20-30 minutes typically. Start cooking some rice according to package instructions.
- Pat salmon dry and season with salt and pepper as desired. Heat a sauté pan over medium heat. Add 1 tbsp olive oil or butter to the pan and once hot, add salmon filets. Cook for 5-6 minutes, then flip and cook an additional 2-3 minutes. It’s okay if it’s not cooked all the way through at this point, but remove from the pan once nicely browned and mostly cooked through to your liking. Set aside.
- Add additional oil to the pan if needed. To the same pan on medium heat, add onion, garlic, and ginger and saute for 5-6 minutes. Onions should be translucent.
- While the vegetables are sautéing, whisk remaining ingredients - coconut milk, broth, tomato paste, and curry powder.
- Add in the coconut curry sauce to the pan, stir well, and let come to a simmer for a few minutes. Add chopped spinach if desired.
- Return the salmon to the pan and spoon sauce over it. Cover and let everything meld together for about 5 minutes. The sauce should thicken slightly. Turn off the heat and add a squeeze of lime juice.
- Serve salmon over cooked rice with roasted brussels sprouts and as much sauce as desired. Enjoy!
To make this dish ahead of time, chop the onion, garlic, and ginger ahead of time. Combine the ingredients for the coconut curry sauce in a bowl or jar. Chop the brussels sprouts ahead of time. You can also cook the rice ahead.
Hey there, I’m Lee! As a registered dietitian, I’m passionate about creating easy, nutritious recipes that inspire a balanced approach to eating. I love to experiment with new dishes in the kitchen and am a true chocolate enthusiast. I aim to demystify nutrition misinformation and share recipes that nourish your body and soul. Join me on this journey to make healthy eating simple, enjoyable, and delicious!
