Salmon Coconut Curry

Pearlescent salmon flakes that pull apart easily with a fork. The creamy coconut milk sauce, tinted by turmeric, releases aromas of cumin and fresh cilantro.

• Prep: 15 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 548
• Protein: 36 g
• Carbs: 16 g
• Fat: 37 g

Ingredients

• 600 g Oncorhynchus kisutch ( large cubes )
• 400 ml Coconut milk
• 2 pc Round tomato ( diced )
• 1 pc Yellow onion ( finely chopped )
• 2 pc Garlic ( minced )
• 1 pc Thai chili optional ( seeded and sliced )
• 1 tbsp Ground curry
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 1 pc Lime juice
• 0.5 pc Fresh cilantro ( chopped )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Fish preparation

   Cut the salmon into 3 cm cubes. Lightly salt and set aside in the refrigerator.

2. Aromatic base

   In a skillet, heat the oil. Sauté the chopped onion until translucent. Add the minced garlic, sliced chili, and grated fresh ginger.

3. Toasting the spices

   Pour in the curry powder, turmeric, and ground ginger. Stir for 1 minute so the spices release their essential oils without burning.

4. Sauce reduction

   Add the diced tomatoes and coconut milk. Bring to a simmer. Let reduce over medium heat until the sauce coats the back of a spoon.

5. Poaching the salmon

   Submerge the salmon cubes in the sauce. Cook for 4 minutes over low heat. The fish should remain tender, almost translucent in the center.

6. Finishing touches

   Off the heat, add the lime juice and chopped cilantro. The acidity will awaken the richness of the coconut.

Chef's tips

• Do not overcook the salmon; it should be just cooked through to stay moist.
• If the sauce is too thin, remove the fish and reduce over high heat for a few minutes.

Storage

Keep for 24h in the fridge. Reheat very gently to avoid toughening the fish.