Red Curry Salmon

Author: Jessica Milnes

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Red Curry Salmon

This is one of my method cooking recipes that doesn’t have to be exactly the same every time. I like to use whatever vegetables we have in the refrigerator, lightly sauté them, and let everything simmer together in a creamy coconut red curry sauce. Add the seared salmon toward the end, and you have a warm, flavorful dinner that’s easy to make your own.

Ingredients

• For the Curry
• 1 can (13.5 oz.) coconut milk
• 1 can (13.5 oz.) coconut cream
• 1 small jar (about 4 oz.) red curry paste
• 1 teaspoon fish sauce
• 2 tablespoons cashew butter
• 7 makrut lime leaves
• 2 tablespoons honey
• Vegetables
• 1 small zucchini, sliced
• 1 small potato, cut into small cubes
• 1 bell pepper, sliced
• ½ onion, sliced
• 1 cup snap peas
• 1–2 tablespoons oil, for sautéing
• Salmon
• 4 salmon fillets
• Salt and pepper, to taste
• 1 tablespoon oil, for searing
• For Serving
• Cooked jasmine rice, optional
• Fresh lime, optional
• Fresh cilantro, optional

Instructions

1. Prepare the vegetables. Cut all of your vegetables into bite-sized pieces. If using potatoes, keep the pieces fairly small so they'll cook through with the other vegetables.
2. Heat 1–2 tablespoons oil in a large, deep skillet or Dutch oven over medium heat. Add the potatoes and onions first and sauté for several minutes to give them a head start.
3. Add the peppers and zucchini and continue cooking until the vegetables begin to soften. Add the snap peas toward the end so they don't become too soft.
4. Make the curry sauce. Pour in the coconut milk and coconut cream. Stir in the red curry paste, fish sauce, cashew butter, lime leaves, and honey.
5. Bring everything to a gentle simmer, stirring until the cashew butter and curry paste are completely incorporated. Reduce the heat and allow the vegetables and sauce to cook together until the vegetables are nearly tender.
6. Sear the salmon. While the curry is simmering, pat the salmon dry and season lightly with salt and pepper.
7. Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add the salmon and sear briefly until nicely browned. You aren't trying to cook it completely at this point—it will finish cooking in the curry.
8. Nestle the seared salmon into the curry during the last 15–20 minutes of cooking, depending on the thickness of your fillets.
9. Keep the curry at a gentle simmer and cook until the salmon is cooked through and flakes easily. Avoid a hard boil so the salmon stays tender.
10. Remove the lime leaves before serving.
11. Spoon the vegetables, salmon, and plenty of that creamy red curry sauce over jasmine rice. Finish with fresh lime or cilantro if you'd like.

Notes

Don't get too hung up on the vegetables in this recipe. I usually look through the refrigerator and use whatever we have that needs to be eaten. Zucchini, peppers, onions, potatoes, and snap peas are all delicious, but carrots, broccoli, mushrooms, or other vegetables you enjoy can easily be added.

The amount of red curry paste can also be adjusted to your family's taste. Start with less if you're sensitive to spice—you can always add more.