Ingredients
For the Salmon:
4 salmon fillets (6 oz each), skin-on or skinless
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lime juice (optional)
For the Coconut Curry Sauce:
1 tablespoon coconut oil or vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk (full-fat or light)
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce or tamari (for gluten-free option)
1 tablespoon brown sugar or honey (optional, for sweetness)
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander (optional)
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lime juice (optional, for brightness)
2 tablespoons fresh cilantro, chopped (for garnish)
For the Green Beans:
1 lb fresh green beans, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Instructions
Prepare the Green Beans:
Cook the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are tender-crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
Sauté the green beans: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked green beans and sauté for 3-4 minutes, stirring occasionally. Season with salt and pepper to taste, and keep warm.
Prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Cook the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down (if using skin-on fillets). Cook for 4-5 minutes on each side, or until the salmon is golden brown and cooked to your preferred level of doneness. Optionally, drizzle with fresh lime juice for added flavor.
Make the Coconut Curry Sauce:
Sauté the aromatics: In the same skillet, add the coconut oil and sauté the chopped onion over medium heat for 3-4 minutes, until softened. Add the minced garlic and grated ginger and sauté for another 1-2 minutes, until fragrant.
Add the curry paste and spices: Stir in the red curry paste, turmeric, cumin, and coriander. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors.
Make the sauce: Pour in the coconut milk and chicken (or vegetable) broth. Stir to combine and bring the sauce to a simmer. Cook for 5-7 minutes, letting the sauce thicken slightly.
Season the sauce: Stir in the soy sauce (or tamari), brown sugar (or honey), and lime juice (if using). Taste and adjust seasoning with salt and pepper as needed.
Serve the dish: Spoon the coconut curry sauce over the salmon fillets. Add the sautéed green beans to the plate, drizzling with a little extra curry sauce if desired.
Garnish: Sprinkle with fresh cilantro for a burst of freshness.
Tips:
For extra heat: Add more red curry paste or a pinch of chili flakes to the sauce.
Vegetable option: You can substitute the green beans with other vegetables like broccoli, spinach, or bell peppers.
Make it lighter: Use light coconut milk for a lower-calorie option.
For a complete meal: Serve with jasmine rice or quinoa to soak up the flavorful curry sauce.
Coconut Curry Salmon with Green Beans is a flavorful, creamy dish with a delightful balance of spice and sweetness. The richness of the coconut curry pairs perfectly with tender salmon and sautéed green beans, making it a delicious and comforting meal!
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