Lunch · Dinner
Red Curry Salmon
This dish offers a harmonious blend of rich flavors, combining tender salmon fillets with a vibrant Thai red curry sauce infused with coconut milk, fresh herbs, and colorful bell peppers. It's a perfect meal for anyone seeking a quick yet exotic dinner option.
Lower calorieLower carbHigh proteinGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 401.1 kcal |
| Protein | 35.3 g |
| Carbohydrates | 13.9 g |
| Fat | 21 g |
| Fiber | 2.2 g |
| Sugar | 6.1 g |
| Saturated Fat | 8.9 g |
| Sodium | 807.8 mg |
| Cholesterol | 93.6 mg |
How to make it
- Preheat the Oven: Set the oven to 400°F and position the rack in the top third.
- Prepare the Salmon Rub: In a small bowl, mix the oil, ginger, garlic, brown sugar, curry paste, and salt to form a smooth paste. Use a pastry brush to evenly spread the mixture over the salmon fillet.
- Make the Curry Sauce: Heat the oil in a small, deep oven-safe skillet over medium heat. Sauté the ginger and garlic until fragrant, about 30 seconds. Stir in the curry paste and cook for another minute.
- Combine Sauce Ingredients: Pour in the coconut milk, fish sauce, and brown sugar. Whisk to combine. Add the sliced peppers, onion, and the white parts of the scallions. Simmer on low heat, covered, for about 10 minutes until the vegetables are tender. Add a little water if the sauce becomes too thick.
- Bake the Salmon: Nestle the salmon into the skillet. Transfer to the oven and bake for about 10 minutes or until the salmon is cooked to your preference.
- Finish and Serve: Remove from the oven. Stir in the lime juice, Thai basil, green parts of the scallions, and cilantro.
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