Coconut Curry Salmon with Jasmine Rice

Here’s a flavorful recipe for Coconut Curry Salmon with Jasmine Rice:

Ingredients:

For the Salmon:

• 4 salmon fillets (skin-on or skinless)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lime (for squeezing)

For the Coconut Curry Sauce:

• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste (or more to taste)
• 1 tbsp fish sauce (optional)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 cup baby spinach (optional)
• Fresh cilantro for garnish

For the Jasmine Rice:

• 1 cup jasmine rice
• 1 ¾ cups water
• A pinch of salt

Instructions:

Prepare the Jasmine Rice:

1. Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.
2. Cook the Rice: In a pot, bring 1 ¾ cups of water and a pinch of salt to a boil. Add the jasmine rice, cover, and reduce the heat to low. Simmer for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Cook the Salmon:

1. Season the Salmon: Pat the salmon fillets dry and season with salt and pepper.
2. Sear the Salmon: In a large skillet, heat olive oil over medium heat. Sear the salmon, skin-side down first, for about 3-4 minutes per side, or until golden brown and cooked to your liking. Remove the salmon from the skillet and set aside. Squeeze fresh lime juice over the salmon.

Prepare the Coconut Curry Sauce:

1. Sauté Aromatics: In the same skillet, add a little more oil if needed, and sauté the chopped onion, garlic, and ginger until fragrant (about 2-3 minutes).
2. Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
3. Add Coconut Milk: Pour in the coconut milk, soy sauce, fish sauce (if using), lime juice, and brown sugar. Stir to combine and bring the sauce to a gentle simmer.
4. Cook Vegetables: Add the sliced red bell pepper and simmer for about 5 minutes until tender.
5. Add Spinach: Stir in the baby spinach (if using) and let it wilt into the sauce.
6. Simmer: Let the sauce simmer gently for 5-7 minutes to thicken slightly.

Combine and Serve:

1. Add Salmon to Sauce: Return the seared salmon fillets to the skillet, spooning some of the coconut curry sauce over the top. Simmer for 2-3 minutes to reheat the salmon.
2. Serve: Serve the coconut curry salmon over jasmine rice, garnished with fresh cilantro and lime wedges for extra brightness.

Enjoy your Coconut Curry Salmon with Jasmine Rice! This dish is a perfect balance of creamy coconut, tangy lime, and aromatic spices.