Coconut Curry Salmon | Food Creations for You

Food Creations for You

Name: Coconut Curry Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Port Feta Cheese Spinach Stuffed Atlantic Salmon; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Boyajian Pure Orange Oil; Colo-Pac Produce, Inc. Shallots Onions; Organic Red Onion Bag; Elephant Garlic; Christopher Ranch Organic Chopped Ginger; Morton & Bassett Spices Red Chili, Flakes; Morton & Bassett Spices Thai Red Curry; Morton & Bassett Spices Thai Red Curry; O Organics Coconut Milk, Organic, Light; Cilantro; Lime; SIGNATURE SELECTS Honey, Raw, Wildflower; Talking Rain AQA Water, 9.5 pH

Print recipe

Coconut Curry Salmon

Serves 215 mins prep10 mins cook

A delicious coconut curry salmon recipe featuring tender salmon seared to perfection and coated in a creamy Thai curry sauce made with coconut milk, shallots, garlic, and a hint of lime.

0 servings

What you need

Port Feta Cheese Spinach Stuffed Atlantic Salmon

oz salmon filet

salt

pepper

orange oil

shallot

red onion

clove garlic

Christopher Ranch Organic Chopped Ginger

tsp fresh ginger

Morton & Bassett Spices Red Chili, Flakes

tsp red chili flakes

cup thai red curry paste

tbsp thai red curry paste

oz coconut milk

tsp cilantro

lime

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

tbsp water

Shop Recipe

Instructions

1: Pat dry salmon filets with paper towel. Season with salt and pepper.

2: Heat a pan on medium high heat with neutral oil.

3: Sear salmon for 60-90 seconds on each side.

4: Remove salmon from heat and turn the pan to medium low heat.

5: Add in shallots and cook for 1-2 minutes until translucent.

6: Add in garlic and red chili product of your choice. Cook for an additional 30 seconds.

7: Add in red curry paste or sauce and cook for 1 minute.

8: Add in coconut milk along with the salmon and baste.

9: Cover with a lid if preferred and cook for 3-4 minutes until desired preference.

10: Finish with cilantro and lime, and serve.

View original recipe