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Coconut Curry Salmon with Coconut Quinoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion (Thai-inspired)
  • Diet: Low Lactose

Description

This Coconut Curry Salmon with Coconut Quinoa is a flavorful and creamy dish that combines tender salmon fillets with a rich coconut curry sauce, paired perfectly with fragrant coconut-infused quinoa. It’s a delightful meal that balances aromatic spices with the tropical sweetness of coconut milk, making it a wholesome and indulgent option for dinner.

Ingredients

For the Salmon and Curry Sauce

  • 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

  1. Prepare the Coconut Quinoa: In a saucepan, combine the rinsed quinoa, 14 oz can of coconut milk, water or vegetable broth, 1 tablespoon of coconut oil, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat.
  2. Simmer the Quinoa: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15–20 minutes until the quinoa is tender and all the liquid is absorbed. After cooking, fluff the quinoa with a fork and keep it warm.
  3. Season the Salmon: While the quinoa cooks, season the salmon fillets with salt and freshly ground black pepper on both sides to taste.
  4. Sear the Salmon Fillets: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the salmon fillets and sear them for 2–3 minutes on each side until they develop a golden crust. Remove the salmon from the skillet and set aside.
  5. Make the Curry Sauce: In the same skillet, add the red curry paste, turmeric, cumin, and optional chili powder. Stir for about 1 minute to release the spices and aromas. Pour in the 14 oz can of coconut milk and lime juice, stirring continuously to combine all ingredients.
  6. Simmer the Curry Sauce: Reduce the heat to medium and let the curry sauce simmer gently for 5 minutes, allowing it to thicken slightly and intensify in flavor.
  7. Return Salmon to Sauce: Place the seared salmon fillets back into the skillet with the curry sauce. Spoon the sauce over the salmon, let it heat through for 2–3 minutes.
  8. Plate the Dish: Spoon the warm coconut quinoa onto plates, place a salmon fillet on top, and ladle additional curry sauce over the salmon. Garnish with fresh cilantro, toasted coconut flakes if using, and lime wedges.
  9. Serve and Enjoy: Serve immediately for a delicious, hearty meal bursting with coconut and curry flavors.

Notes

  • For a spicier curry, increase the chili powder to 1 tsp or add fresh chopped chilies.
  • Make sure to rinse the quinoa thoroughly to remove any bitterness before cooking.
  • Toasting the coconut flakes adds a lovely crunch and enhances the coconut flavor.
  • Use vegetable broth instead of water for an extra layer of flavor in the quinoa.
  • This recipe can easily be doubled for larger gatherings.
  • Salmon cooks quickly; avoid overcooking to keep it moist and tender.

Find it online: https://slsrecipes.com/coconut-curry-salmon-with-coconut-quinoa-recipe/