I love anything curry. My family we eat curry about 3-4 times a month. You need coconut milk in your curry it just make this dish magical creamy with a hint of sweetness. For this curry salmon dish I use yellow curry. For this recipe I used yellow curry. Yellow curry is the mildest out of the curries. Accompanied with coconut milk this curry has a rich taste with sweet and mild flavors. The pan-seared salmon in a creamy yellow curry coconut milk sauce. It's flavorful and comforting! This curry salmon with turmeric quinoa or rice to soak to soak up all that yummy curry broth.
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Prep Time20 MINUTES Cook Time20 MINUTES Total Time40 MINUTES
Servings: 4
Ingredients:
Salmon Seasoning
4 (4-6 ounce) salmon filets
2-3 tablespoon spicy or mild yellow curry or mix both curry
1 tsp kosher salt
1 tsp season pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp complete seasoning
1/2 tsp grapeseed oil
Marinate salmon for about 30 minutes
Curry Sauce
ginger 1/4 inch; minced
garlic clove; minced
1/2 red pepper, green pepper; julienne
1/2 onion red; julienne
3-4 sprigs thyme
tomato, chopped 4 quarters
2-3 tablespoons curry powder
salt and pepper to taste
1 tablespoon green seasoning
2 tablespoon butter
1 tablespoon grapeseed oil
1/2 cup coconut milk
1/2 tsp sweet chili sauce
2 cups of water
1 lime , chopped 4 quarters
2 tablespoons fresh cilantro chopped
Instructions:
Cook Salmon:
Pat your salmon both sides dry with paper towel and season with seasonings listed.
Add the oil to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your peppers and ginger, garlic.
Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it). Place in the oven for about 7-10 minutes or until done.
Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
Make Sauce:
In another pan add in tablespoon oil in pan over medium high heat stir in the curry powder and garlic and cook for 1 minute. Add the peppers, onions, and ginger to the skillet and sauté for about 3 minutes. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
Add in the water, thyme , tomatoes, green seasoning. butter and season with salt & pepper cover and simmer got about 3 -4 minutes. Add coconut milk and butter. Let it gently bubble for about 5 minutes or so.
Place pan-sear salmon in the curry sauce. Let it warm through for a couple of minutes.
Garnish with lime and cilantro.