Salmon with Green Curry & Rice

Salmon is revered for its health-giving omega 3 fatty acids, vitamin A, B and B12 content and protein among other nutrients, and this time of year is made even more heavenly when suspended in a warm, creamy green curry sauce. You can substitute such whitefish as sea bass or halibut for a dish that’s almost as healthy.

  • 4 (4-oz) Salmon fillets, skin removed
  • ½ tsp Sea salt
  • ½ tsp Black pepper, freshly cracked
  • 1 13.5-oz can Coconut milk, shaken
  • 1 tbs Green curry paste
  • 1 tbs Lime juice, fresh
  • 1 tsp Ginger, freshly grated
  • 1 tbs Fish sauce
  • 1 sm Sweet onion, sliced into ½-inch-thick half rounds
  • 1 Red bell pepper, cut into ½-inch-thick strips
  • 1 Green bell pepper, cut into ½-inch-thick strips
  • 4 Green onions, thinly sliced, for serving
  • Fresh cilantro, chopped, for serving
  • Red pepper flakes, for serving
  • Cooked brown or white rice, for serving

1. Preheat the oven to 375° with a rack in the center position.

2. Season the salmon with salt and pepper.

3. Heat an ovenproof skillet over medium heat. Add coconut milk, curry paste, lime juice, ginger and fish sauce; whisk to combine. Add the onion half-rounds and pepper strips and bring to a simmer. Cook 5 minutes, stirring occasionally, or until the peppers and onions begin to soften.

4. Nestle salmon in the mixed ingredients and bake in the oven until the salmon flakes easily with a fork, 10 to 12 minutes.

5. Serve salmon over rice. Sprinkle with green onions, cilantro and red pepper flakes.

Serves 6 | Time to Table 20-30 mins