Salmon With Coriander Coconut Milk Curry Recipe

Name: Salmon With Coriander Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets; 2 cups basmati rice; 2 tablespoons sesame oil; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon curry powder; 300 milliliters light coconut milk; 1/2 lemon; 1 cup fresh coriander; 2 teaspoons fish sauce; mushrooms; asparagus

Servings: persons

2 salmon fillets
2 cups basmati rice
2 tablespoons sesame oil
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon curry powder
300 milliliters light coconut milk
1/2 lemon
1 cup fresh coriander
2 teaspoons fish sauce
mushrooms
asparagus

1
1. Heat sesame oil in pan
2
2. Add turmeric, garam masala and curry powder and cook until fragrant
3
3. Place salmon fillets on top of spice mix and swish them around so the salmon picks up the spices
4
4. Cook salmon for about 1 minute on each side to nicely sear, but not cook
5
5. Pour coconut milk over salmon
6
6. Blend fresh coriander in a little food processor and mix into the sauce
7
7. Season with the lemon juice and fish sauce, mushrooms and asparagus and simmer on a nice low heat until the salmon is cooked to your liking
8
8. Serve over a bed of basmati rice and sprinkle with a few sprigs of fresh coriander

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 salmon fillets, 2 cups basmati rice, 2 tablespoons sesame oil, 1 teaspoon turmeric, and more.

Yes, Salmon With Coriander Coconut Milk Curry 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.

That's it — enjoy your meal!

Salmon With Coriander Coconut Milk Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions