Coconut Curry Salmon

I love all kinds of curries but I sometimes feel like they are too overwhelming and heavy, especially in the summer. Curries with a base of vegetables or meat can be hard to digest (especially the mix of coconut milk + peppers) so I decided to try something a little bit different to still be able to eat curry in the summer and made this fantastic salmon based curry.

First and foremost salmon is full of vitamins and healthy fats which means that you not only get to enjoy a delicious curry but that it is also a healthy and fitness friendly dish. As you may know we try to source all our ingredients from as close to home as possible and this is why we bought Swiss Lachs (you can get the fresh fillets at Globus). Swiss Lachs is salmon farmed in Lostallo, Switzerland with eggs from Island and the fish live in a stress free environment and have a continuous flow to swim in.

I enjoyed creating this recipe as it was incredibly easy! It’s all about whisking together some ingredients and cooking the salmon, which remains incredibly tender and rich in tastes.

Prep Time: 10 Min

Cooking Time: 10 Min

Ingredients (for 4)

• Coconut Oil - 1 Tbs (you can also use olive oil)

• Salmon Fillets - 4 (without skin)

• Thyme - to serve

• Black Pepper - to serve

• Lemon - to serve

Ingredients for Coconut Curry

• Coconut Milk - 125 ml

• Water - 175 ml

• Lime - for juice

• Red Curry Paste - 2 Tbs (we get ours here)

• Cashew Butter - 2 Tbs (we get ours here)

• Salt - sprinkle

• Fresh Ginger - 1/2 Tbs

• Garlic - 2 cloves

• Cane Sugar - 20 gr

• Butter 50 gr

How to:

1. Start by mixing all the Coconut Curry ingredients together. Mince the garlic, grate the ginger, juice the lime and add everything in a bowl. Whisk the ingredients until you get a nice paste (it shouldn’t be too thick so if you realize that it is you can always add more water).

2. Heat the oil in a non-stick frying pan over medium-high heat. Get your salmon fillets out and make sure that they are nice and clean (no skin), dry them on some paper towels and place them in the pan to cook once the oil has heated. Let the fillets cook for 5 minutes (you don’t have to turn them).

3. After 5 minutes you can add the curry sauce into the pan and reduce the heat to low. Cover and let everything simmer for around 5/7 minutes.

4. Remove the salmon fillets and place them on plates, add the curry sauce on top and some thyme, black pepper and lemon slices to serve.

5. Enjoy :)