Coconut Curry Salmon
I recently became a fan of Salmon. My first introduction was in elementary school when every Friday was fish in he cafeteria. They alternated between tasteless fishsticks that made catsup taste good and even more tasteless but with a horrible smell and after taste salmon cake dish. It took me ~63 years to get past it. Anyway try this one. Yum!
4 (4-6 oz.) salmon fillets
Salt substitute and pepper to taste
1 Tbs vegetable oil
1 shallot, thinly sliced
8 oz sliced mushrooms
1 Tbs red curry paste (or more depending on your tastes)
2 cloves garlic, minced
1 carrot, sliced then slivered
2 tsp freshly minced ginger
1 (14-oz.) can coconut milk
1 Tbs sriracha
1 Tbs fish sauce
Cooked rice, for serving
Lime wedges, for serving
Freshly chopped cilantro, for serving
- Season salmon with salt substitute and pepper. In a large skillet over medium heat, heat oil. Add salmon, skin side down and cook until golden, about 5 minutes per side. Set aside.
- Return skillet over medium heat and add shallots and mushrooms. Cook until golden and soft, 3 minutes. Add curry paste, garlic, and ginger and cook until paste is darkened and fragrant, ~1 minute.
- Reduce heat slightly and slowly whisk in coconut milk, then add sriracha and fish sauce and bring to a simmer. Return salmon to skillet and let simmer until flakes easily with a fork and internal temperature reaches 145°, about 15 minutes depending on thickness of salmon. Spoon sauce over salmon and stir sauce occasionally. Add more sriracha or fish sauce to taste.
- Plate Salmon over a bed a rice spooning sauce over salmon. Garnish dish with limes, and topped with cilantro.