Coconut curry salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked in a creamy coconut curry sauce that is flavored with ginger, garlic, and turmeric. The dish is then served over rice or quinoa.
Here are some of the things that make coconut curry salmon so special:
- The salmon is cooked in a creamy coconut curry sauce that is flavorful and aromatic.
- The dish is easy to make and doesn’t require any special ingredients.
- The dish is healthy and nutritious, making it a great choice for a weeknight meal.
If you’re looking for a delicious and easy-to-make dish that is also healthy and nutritious, be sure to try coconut curry salmon. You won’t be disappointed!
Here is a recipe for coconut curry salmon:
Ingredients
- 1 pound salmon fillets (cut into 4 pieces)
- 1 can coconut milk
- 1 tsp. ground cumin
- 1/2 tsp. crushed red pepper
- 2 tsp. curry powder
- juice from 1 lime
- 2 tsp. oil
- 1 red bell pepper
- (8) Grape tomatoes (each cut into half)
- 1 small onion
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. sea salt and black pepper
Instructions
- Preheat your oven to 375 degrees.
- Season the salmon with sea salt and black pepper and bake it in the oven for 15 minutes.
- While the salmon is in the oven, time to make your coconut curry sauce. In a cooking pan, add all your ingredients (see the picture above).
- Gently stir the sauce together. Set the stove to medium high heat. Cover the pan and cook for 10 minutes or until the sauce has a light thick texture.
- Remove the salmon from the oven after 15 minutes and add it into the sauce. Lower the temperature of the stove, cover the pot and let the salmon and sauce simmer for about 2 minutes.
- Serve once ready. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
