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Salmon with Coconut Curry

Category: Seafood
Servings: 4
Prep + Cooking Time: 24 Minutes

Ingredients: (Conversion Chart)

  • 1 (14-ounce) can coconut milk, unshaken
  • 4 (1-inch-thick) center-cut salmon fillets, skin and pin bones removed
  • teaspoon salt
  • teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 2 shallots, thinly sliced
  • 1 tablespoon green curry paste
  • 1 small red bell pepper, cut into thin strips
  • 4 scallions, thinly sliced


  1. Scoop off top layer of thick coconut cream from open can of coconut milk and reserve.
  2. Season salmon with salt and pepper. In a large, deep nonstick skillet, heat oil over medium-high heat. Add salmon, searing 2 to 3 minutes per side, or until browned but still rare in centers. Remove to a plate.
  3. Add shallots to drippings in skillet and saute 3 minutes. Add curry paste and coconut milk and bring to a simmer. Add bell pepper; simmer another 2 minutes.
  4. Return salmon to skillet and simmer 2 to 3 minutes, or until salmon is medium-rare. Spoon curry sauce and peppers into bowls and top with salmon and scallions. Spoon reserved coconut cream over salmon.

Nutrition Info:

474 calories (35g protein, 7g carbohydrate, 34g fat) per serving

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