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Curried Salmon with Fire Roasted Tomatoes and Coconut Milk

We have this delicious Thai Restaurant on the East side of town (we live on the West side, basically the country), so we don't get up to this place much. But I swear, they have this salmon that swims in this coconut milk curry sauce that is the most delicious bite of salmon I've ever had. I don't say this lightly. I am super picky about Thai food after living in the city for 7+ years and having great Thai food at every corner. Or at least it seemed that way.


My girls requested Salmon one night, which in hindsight, the curry was probably too much for them, but figured I would throw this together and turns out it was fantastic. The salmon with the coconut milk and curry, fresh basil and the touch of fire roasted tomatoes gave it a yummy texture that is hard to describe. I served it over coconut milk cauliflower rice mixed with jasmine rice (always sneaking in extra veggies here) and the kids actually tried it and my husband loved it. Feel free to add in a bit of extra chili pepper for a kick if you aren't feeding a bunch of toddlers ;)




 

I get a little picky about my salmon. I probably have mentioned this before, but I prefer wild over farm-raised. It has less fat than farm-raised actually, so I try to source that out first. In this case, it was a large skin-on slab from the store that was still frozen, but I always prefer that to the frozen, individual portion sized ones at the grocery store for some reason. Those always taste "fishier."


This dish was really quite simple to throw together. I got my oven preheated to 375° and then I mixed the ginger, garlic and coconut milk into a bowl. Then I added dried basil and stirred well. This is your sauce. And it's soooo basic and good.





Next I took care of the salmon. Since I purchased frozen, I ensured it was well-thawed, rinsed and patted dry before adding to a greased 9x13 glass dish. I sprinkled with salt and curry powder, that's it!


Lastly, I drained a can of fire roasted tomatoes and sprinkled those around my salmon before adding in my coconut milk concoction. Into the oven it went for 15 minutes. After only 25 minutes, I had dinner on the table.


In the meantime, I used the rest of my coconut milk to heat through my pre-cooked cauliflower rice and jasmine rice mixture. If you don't have these available, I recommend cooking your rice in part water and part coconut milk, or do the same with cauliflower rice. It's divine!


Top with fresh basil and enjoy!




 


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