Description
A rich and flavorful dish combining tender salmon in a creamy coconut curry sauce with aromatic coconut-infused quinoa. Perfect for a healthy, tropical-inspired meal.
Ingredients
Scale
For the Coconut Curry Salmon:
- 4 salmon fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp lime juice
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili powder (optional)
- 2 tbsp coconut oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro and lime wedges for garnish
For the Coconut Quinoa:
- 1 cup quinoa, rinsed
- 1 can (14 oz) coconut milk
- 1 cup water or vegetable broth
- 1 tbsp coconut oil
- ¼ cup toasted coconut flakes (optional for garnish)
- ½ tsp salt
Instructions
- Prepare the Coconut Quinoa:
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa, coconut milk, water, coconut oil, and salt.
- Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes. Fluff and keep warm.
- Cook the Salmon:
- Heat coconut oil in a skillet over medium-high heat.
- Season salmon with salt and pepper, then sear for 2–3 minutes per side. Remove and set aside.
- Make the Coconut Curry Sauce:
- In the same skillet, combine coconut milk, curry paste, lime juice, turmeric, cumin, and chili powder.
- Stir and simmer over medium heat.
- Simmer the Salmon:
- Return the seared salmon to the skillet, spoon sauce over, and simmer for 5–7 minutes until cooked through.
- Serve:
- Plate coconut quinoa, top with salmon, and drizzle with curry sauce. Garnish with cilantro, toasted coconut, and lime wedges.
Notes
- Adjust spice levels by adding more or less chili powder.
- Substitute tofu or shrimp for a protein alternative.
- Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Asian-inspired, Tropical
Nutrition
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 80mg