Simple Recipes for Every Day
Green Curry Salmon
- Serves: 4
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 4 (4-ounce) salmon fillets, skin removed
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can coconut milk, shaken
- 1 tablespoon green curry paste
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 teaspoon freshly grated ginger
- 1 tablespoon fish sauce
- 1 small sweet onion, sliced into ½-inch-thick half rounds
- 1 red bell pepper, cut into ½-inch-thick strips
- 1 green bell pepper, cut into ½-inch-thick strips
- Cooked rice, for serving
- 4 green onions, thinly sliced, for serving
- Fresh cilantro, chopped, for serving
- Red pepper flakes, for serving
Ingredients
- 4 (4-ounce) salmon fillets, skin removed
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can coconut milk, shaken
- 1 tablespoon green curry paste
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 teaspoon freshly grated ginger
- 1 tablespoon fish sauce
- 1 small sweet onion, sliced into ½-inch-thick half rounds
- 1 red bell pepper, cut into ½-inch-thick strips
- 1 green bell pepper, cut into ½-inch-thick strips
- Cooked rice, for serving
- 4 green onions, thinly sliced, for serving
- Fresh cilantro, chopped, for serving
- Red pepper flakes, for serving
Method
Preheat the oven to 375° F with a rack in the center position.
Season the salmon all over with the salt and pepper.
Heat an ovenproof skillet over medium heat. Add the coconut milk, curry paste, lime juice, ginger, and fish sauce; whisk to combine. Add in the onion half rounds and pepper strips and bring to a simmer. Cook for 5 minutes, stirring occasionally, or until the peppers and onions begin to soften.
Nestle in the salmon and bake in the oven until the salmon flakes easily with a fork, 10-12 minutes.
Serve the salmon over rice. Sprinkle with green onions, cilantro, and red pepper flakes.