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Salmon with Coconut-Herb Curry

  • 4servings
  • 24minutes
  • 473calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (14-ounce) coconut milk , unshaken

  2. 4 (1 1/4-inch thick) center-cut salmon fillets , skin and pin bones removed

  3. 1/2 teaspoon(s) coarse sea salt or kosher salt

  4. 1/2 teaspoon(s) freshly ground pepper

  5. 2 tablespoon(s) canola oil

  6. 2 shallots , thinly sliced

  7. 1 tablespoon(s) green curry paste

  8. 1/4 pound(s) snow peas , stemmed

  9. 1 small red bell pepper , cut into thin strips

  10. 1/2 cup(s) mixed fresh herbs (mint, cilantro, and basil leaves)

  11. 4 scallions , thinly sliced

Instructions Jump to Ingredients ↑

  1. Open can of coconut milk, scoop off thick coconut cream from top of can, and reserve.

  2. Season salmon with salt and pepper. Heat oil in a large, deep nonstick skillet or sauté pan over medium-high heat; add salmon. Sear 2 to 3 minutes per side, or until browned yet still rare in centers. Remove to a plate.

  3. Add shallots to drippings in skillet and sauté 3 minutes, or until wilted. Add curry paste and coconut milk and bring to a simmer. Add snow peas and bell pepper; simmer 2 minutes.

  4. Return salmon to skillet with 1/4 cup of the herbs; simmer 2 to 3 minutes, or until salmon is medium-rare. Spoon curry sauce with snow peas and peppers into bowls and top with salmon, the remaining 1/4 cup herbs, and scallions. Spoon reserved coconut cream over salmon.

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