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These Thai Coconut Curry Salmon fillets are a perfect dinner during Lent. The warm spices in the coconut curry sauce are so comforting and full of flavor – just what you need while the weather is still a bit chilly outside.
This dish screams for steamed white rice, but I like to serve it with Basic Biryani Rice, Sweet And Sour Shaved Brussels Sprouts Salad, Easy Sugar Snap Peas, and a dish of Creamy Matcha Lychee Ice Cream for a meal that is hearty and satisfying.
I have family members who don’t really care for fish. They’ll happily eat shellfish, but no fish other than fish sticks or canned tuna. Makes for a really long Lenten season. How many meals of fish sticks and mac and cheese can you enjoy?
This recipe works because the salmon is pan-seared and then lightly poached in a zesty, very flavorful sauce. I also used Keta salmon, which has a lower fat content, so its flavor is milder.
Chum – also called Keta or dog salmon. It’s called dog salmon because of its canine-like teeth. Keta allows the fish to avoid the negative connotations of ‘chum’. Keta is a smaller salmon with pale to medium-colored flesh, lower fat content, and mild flavor. It’s often sold canned or frozen. The Chum’s roe is considered a delicacy in many cuisines. It is larger and tastier than other types of salmon roe. Chum salmon is mostly harvested from Alaskan waters.
Steelhead – this fish is actually trout. They have orange flesh like salmon, but the flavor is milder than other salmon types yet more intense than other trout varieties.
Sockeye – This variety has bright red-orange flesh and a deep, rich flavor (fishier). Sockeye is often sold smoked, They are smaller, leaner, and cheaper in price than King salmon. They’re mostly caught in Alaskan waters.
King salmon – also known as Chinook. This is considered to be the best tasting of the salmon varieties. It has a high-fat content with flesh that ranges from pale to a deep red color. Its flavor is considered to be bold and rich (fishier). The fish is large, often over 100 pounds, and harvested from Southern California to Northern Alaska.
Coho salmon – also called silver salmon because of their very silvery skin. They have a medium fat content, bright red flesh, and a more delicate texture than King salmon, but a similar bold flavor. Their small size allows them to be cooked whole. Coho is commonly found in Alaskan waters and in the Northern Pacific.
Pink salmon – also known as humpback or humpies because of the distinctive hump on their back when they spawn. This is the most common Pacific salmon. They have very light-colored flesh with low-fat content and mild flavor. Pink salmon is often sold canned, smoked, fresh, or frozen and harvested primarily on Alaskan waters.
These Thai Coconut Curry Salmon fillets are a perfect dinner during Lent. The warm spices in the coconut curry sauce are so comforting and full of flavor – just what you need while the weather is still a bit chilly outside.
4 salmon fillets (about 1½ – 2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons coconut oil or olive oil
1 small sweet onion, finely chopped
2 large garlic cloves, minced
1 small red Thai chile, seeded and finely chopped (optional)
1 tablespoon ginger, minced
2 teaspoons lemongrass, minced
2 tablespoons Thai red curry paste
1 (13.5 ounces) can full-fat coconut milk
1 Tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
Sliced red Thai chile, as garnish
Fresh lime slices, as garnish
Cilantro or basil sprigs, as garnish
Pat the salmon fillets dry with paper towels. Season all sides of each fillet well with salt and pepper.
In a large skillet with deep sides, heat the oil over medium-high heat until shimmering – about 3 minutes.
Add the salmon fillets, skin side down, and sear for about 3 minutes. Flip and cook for another 3 minutes. The fish should be almost done. If the fish sticks to the pan, give it another minute or two to release naturally, don’t force it. Use a slotted spoon to remove the fish from the skillet to a plate and set aside.
Add the onion to the skillet and saute until translucent – about 2 minutes.
Toss in the garlic, minced red chiles, ginger, and lemongrass. Saute until fragrant.
Stir in the red curry paste until well combined and allow the spices to ‘toast’ for 1 minute.
Next, whisk in the coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Bring the mixture just to a boil, then reduce the heat to a simmer.
Cook the sauce for 5 minutes or until the sauce slightly thickens.
Nestle the salmon fillets into the sauce and spoon the sauce over the fillets.
Poach the salmon in the sauce, basting every minute, for 5 minutes.
Garnish with sliced red chiles, lime slices, and cilantro or basil sprigs.
Serve hot with steamed white rice.