Honey Cocoa Curry Marinade For Salmon Recipes

COCONUT CURRY SALMON

Coconut Curry Salmon image

Salmon gets an Asian flare in this coconut curry salmon recipe. Spicy with lots of flavor. It makes a simple weeknight or company meal in just 30 minutes.

Provided by Cheryl

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1/2 medium onion, thinly sliced ((about 1 cup/52g))
1 1/2 cups (340g) diced tomatoes with juices from can ((or 14 ounce can) Or use tomato sauce if you like. )
1/2 cup (118ml) unsweetened coconut milk from can
2 tablespoon finely chopped cilantro
2 cups (60g) baby spinach, fresh ((optional))
1 pound (0.45kg) salmon fillets, skin removed ((2-3 fillets))
2 teaspoon minced garlic ((1 clove or 2 frozen cubes))
2 teaspoon minced fresh ginger ((or 1/2 tsp ginger powder or 2 frozen cubes))
1/2 tablespoon red curry paste (pretty spicy (use less if you want))
1/2 tablespoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

Nutrition Facts : Calories 392 kcal, Carbohydrate 12 g, Protein 33 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 83 mg, Sodium 649 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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