Coconut Curry Salmon with Fresh Lime

The trick to perfectly-cooked salmon here involves gently poaching the fish in the coconut curry at the end of the cooking process, right before serving.
I love poaching methods like this, as you have a bit more control over the final consistency of the cooked salmon when you cook the fillet in sub-simmering liquid. If you prefer your salmon to be more well-done, simply leave it in the curry to cook for more time.
The following recipe provides roughly four servings.

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Coconut Curry Salmon with Fresh Lime

The trick to perfectly-cooked salmon here involves gently poaching the fish in the coconut curry at the end of the cooking process, right before serving.

I love poaching methods like this, as you have a bit more control over the final consistency of the cooked salmon when you cook the fillet in sub-simmering liquid. If you prefer your salmon to be more well-done, simply leave it in the curry to cook for more time.

The following recipe provides roughly four servings.

Ingredients

• 3 Tbsp sunflower seed oil
• ½ white onion (medium dice)
• 1 thumb-sized piece of ginger (peeled and finely minced)
• 4 cloves garlic (finely minced)
• 2 scallions (finely sliced)
• 2 Tbsp green curry paste
• ½ green bell pepper (cut into bite-sized pieces)
• 12 cherry tomatoes (cut in half)
• 8 button mushrooms (quartered)
• 1 tsp Kosher salt
• 28 oz 2 cans coconut milk
• 1 Tbsp white granulated sugar
• ¼ cup fresh cilantro (roughly chopped)
• Zest of 1 lime
• Juice of 1 lime
• ¼ cup peanuts (lightly toasted and roughly chopped)
• Kosher salt and freshly-ground black pepper (to taste)
• 1 cup jasmine rice (or long-grain rice of choice)
• 1.5 cups water
• 4 small salmon fillets (each roughly 3 oz)
• A few drops of fish sauce (for serving.)

Instructions 

• Add the sunflower seed oil to a medium-sized soup pot, along with the white onion, minced ginger, minced garlic, and sliced scallions.
• Increase the heat to medium-high, and add the green curry paste.
• Stir to mix the contents until the curry paste is incorporated with the sunflower seed oil and vegetables.
• Cook over medium-high heat for roughly three minutes, and then add the green bell pepper, cherry tomatoes, and button mushrooms.
• Add the Kosher salt, along with the two cans of coconut milk.
• Wait until the coconut milk reaches a simmer, and continue to cook for an additional ten minutes.
• Add some white granulated sugar, fresh cilantro, lime zest, lime juice, chopped peanuts, and season with Kosher salt and freshly-ground black pepper.
• Reduce the heat to low.
• In a separate pot, cook 1 cup of rinsed white rice in 1.5 cups of water with a lid until perfectly steamed, or roughly 17 minutes.
• When the rice is cooked, remove the lid and gently fluff the grains with a fork.
• When the rice is ready, quickly add your salmon fillets to the coconut green curry, and submerge the fillets gently below the surface of the liquid.
• Cook the salmon for roughly 5 minutes, or until the flesh is just barely cooked through.
• Serve the curry in bowls, with jasmine rice and salmon and coconut curry.
• Add a few drops of fish sauce to serve.

Notes

You can reheat the curry for leftover the following day—drop in any leftover salmon towards the end, just to reheat the fish gently before serving.