In a Heartbeat Atlantic Salmon with Red Curry Coconut Sauce
Elevate your weeknight dinner game with this irresistible "In a Heartbeat Atlantic Salmon with Red Curry Coconut Sauce" recipe. Featuring tender, pan-seared Atlantic salmon fillets with perfectly crispy skin, this dish is paired with a luscious red curry coconut sauce that blends the bold flavors of garlic, fresh ginger, and Thai red curry paste. A hint of fish sauce and brown sugar balances the creamy coconut milk, with a squeeze of lime juice adding a zesty, vibrant finish. Ready in just 25 minutes, this quick yet sophisticated meal is ideal for busy evenings and pairs beautifully with fluffy jasmine rice. Garnished with fresh cilantro, it’s a restaurant-quality dish you can whip up in the comfort of your kitchen. Perfect for those searching for a salmon recipe with bold, Asian-inspired flavors!
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) Atlantic salmon fillets, skin-on
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Red curry paste
- 1 can (13.5 ounces) Coconut milk
- 1 teaspoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups (for serving) Cooked jasmine rice
Instructions
Pat the Atlantic salmon fillets dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes until the skin becomes crispy. Flip the salmon and cook for another 2-3 minutes, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
Stir in the red curry paste and cook for another 1 minute, allowing the flavors to bloom.
Pour in the coconut milk while stirring to combine. Bring the sauce to a gentle simmer.
Add the fish sauce and brown sugar to the sauce, stirring well until fully incorporated. Simmer for 3-4 minutes to allow the flavors to meld.
Finish the sauce by stirring in the fresh lime juice. Taste and adjust seasoning as needed.
To serve, spoon the curry coconut sauce over the cooked salmon fillets and sprinkle with chopped fresh cilantro. Serve alongside cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
