Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
Salt and pepper, to taste
1 tablespoon olive oil (or coconut oil)
For the Coconut Curry Sauce:
1 tablespoon olive oil (or coconut oil)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste (adjust to taste)
1 can (14 oz) coconut milk (full-fat or light)
1 tablespoon soy sauce or fish sauce
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lime juice (about 1 lime)
Salt and pepper, to taste
For the Zucchini:
2 medium zucchinis, sliced into rounds or half-moons
1 tablespoon olive oil (or coconut oil)
Salt and pepper, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges, for serving
Instructions
Prepare the Salmon:
Preheat your oven to 400°F (200°C).
Season both sides of the salmon fillets with salt and pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil (or coconut oil) over medium-high heat.
Add the salmon fillets to the skillet, skin-side down if applicable, and cook for 2-3 minutes until the skin is crispy (if the fillets have skin). Flip the fillets and cook for an additional 2-3 minutes.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.
Make the Coconut Curry Sauce:
In the same skillet (or another pan), heat 1 tablespoon of olive oil (or coconut oil) over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the red curry paste, turmeric, coriander, and cumin, stirring to combine and allow the spices to bloom, about 1-2 minutes.
Pour in the coconut milk and soy sauce (or fish sauce), stirring well to combine.
Bring the sauce to a gentle simmer, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the lime juice and season with salt and pepper to taste.
Prepare the Zucchini:
While the sauce is simmering, heat 1 tablespoon of olive oil (or coconut oil) in a separate pan over medium heat.
Add the sliced zucchini and sauté for 4-5 minutes until tender but still slightly crisp. Season with salt and pepper to taste.
Combine and Serve:
Once the salmon is cooked and the sauce is ready, place the salmon fillets on serving plates.
Spoon the coconut curry sauce over the salmon, ensuring it’s well-coated.
Add the sautéed zucchini alongside the salmon, or gently toss the zucchini in the sauce before serving.
Garnish with fresh cilantro and serve with lime wedges on the side.
Tips
Spiciness: If you like your curry spicier, you can add more red curry paste or a chopped chili pepper to the sauce.
For a Heartier Meal: Serve with rice, quinoa, or cauliflower rice to soak up the flavorful sauce.
Vegetable Variations: Add other vegetables such as bell peppers, spinach, or carrots to the coconut curry sauce for extra color and nutrients.
Coconut Curry Salmon with Zucchini is a vibrant and flavorful dish that combines the richness of coconut milk with aromatic curry spices, perfectly complementing the tender salmon and crisp zucchini. A healthy, satisfying meal that’s easy to prepare!
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