Description

Perfectly seared salmon fillets served in a rich, velvety coconut curry sauce, garnished with fresh herbs and edible flowers – a vibrant, restaurant-style dish bursting with flavor and color.

Ingredients

Scale

For the salmon:
3 salmon fillets, skin off
Salt and pepper to taste
1 tablespoon olive oil
For the curry sauce:
1 tablespoon coconut oil or vegetable oil
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon red curry paste
1/2 teaspoon turmeric powder
1 can (13.5 oz) coconut milk
1 teaspoon fish sauce or soy sauce
1 teaspoon brown sugar
Juice of 1/2 lime
Salt to taste
For garnish:
Fresh chopped cilantro or parsley
Edible flowers (optional)
Lime wedges

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Instructions

Season the salmon fillets with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the salmon for 3–4 minutes per side until golden and cooked through. Set aside.
In a saucepan, heat coconut oil over medium heat. Sauté shallot, garlic, and ginger until fragrant and soft.
Stir in red curry paste and turmeric; cook for 1 minute to bloom the spices.
Pour in coconut milk and bring to a gentle simmer.
Add fish sauce, brown sugar, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust seasoning with more salt or lime if needed.
Return salmon to the pan or plate and ladle the hot sauce over the fillets.
Garnish with chopped herbs, edible flowers, and lime wedges.
Serve hot with steamed rice or crusty bread.

Notes

Make sure not to overcook the salmon to maintain its tenderness.
Use full-fat coconut milk for a richer sauce.
Edible flowers are optional but enhance the visual appeal.
Red curry paste heat levels can vary; adjust to taste.
Fish sauce adds umami, but soy sauce is a good vegetarian alternative.

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 450
Sugar: 4g
Sodium: 550mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 70mg