Description
A tropical-flavored dish featuring salmon in a creamy coconut curry sauce, quick to prepare and easy to clean up.
Ingredients
- 4 Salmon fillets (6 oz each)
- 1 can (13.5 oz) Full-fat coconut milk
- 2 tablespoons Red curry paste
- 3 tablespoons Butter (divided)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh lime juice
- Salt and pepper (to taste)
- 1/4 teaspoon Chili flakes
- Fresh cilantro (for garnish)
Instructions
- Season the salmon fillets with salt and pepper on both sides and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in coconut milk and stir in red curry paste, bringing to a gentle simmer.
- Carefully place the seasoned salmon fillets in the skillet, skin-side down. Cook for 6-8 minutes, spooning the sauce over the salmon.
- Once the salmon is nearly cooked through, drizzle fresh lime juice over the fillets. Add remaining butter and chili flakes; stir gently to combine and cook for another 2 minutes until flaky.
Notes
Choose similar size salmon fillets for even cooking. Adjust spice levels to taste.