Coconut-Curry Salmon Recipe

Name: Coconut-Curry Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (13.5 oz.) lite coconut milk; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened; 1 tsp. ground cumin; 1/2 tsp. crushed red pepper; 2 tsp. curry powder, divided; 4 skin-on salmon fillets (1 lb.) Walmart Supercenter 1 lb For $5.00 thru 02/14; juice from 1 lime; 2 tsp. oil; 1 red bell pepper, cut into strips Target 1 pkg For $2.99 thru 02/06; 3 plum tomatoes (3/4 lb.), seeded, chopped; 1 small onion, cut lengthwise in half, then sliced crosswise; 2 Tbsp. chopped fresh cilantro

Servings: persons

1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillets (1 lb.) Walmart Supercenter 1 lb For $5.00 thru 02/14
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips Target 1 pkg For $2.99 thru 02/06
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro

1
Heat oven to 375 degrees F.
2
Blend first 4 ingredients and 1 tsp.
3
curry powder in blender until smooth.
4
Place fish, skin-sides down, on baking sheet sprayed with cooking spray.
5
Mix lime juice and remaining curry powder; brush onto fish.
6
Bake 8 to 10 min.
7
or until fish flakes easily with fork.
8
Meanwhile, heat oil in large skillet on medium heat.
9
Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently.
10
Stir in coconut mixture; cook 5 min.
11
or until heated through, stirring frequently.
12
Stir in cilantro.
13
Serve fish with sauce.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (13.5 oz.) lite coconut milk, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened, 1 tsp. ground cumin, 1/2 tsp. crushed red pepper, and more.

Yes, Coconut-Curry Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Curry Salmon

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