Best Thai Style Salmon On Coconut Milk Noodles Recipes

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SALMON COCONUT CURRY



Salmon Coconut Curry image

This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!

Provided by Natasha Bull

Categories     Main Course

Time 35m

Number Of Ingredients 15

1 pound fresh salmon (cut into 4 pieces)
Salt & pepper (to taste)
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion (chopped)
2 cloves garlic (minced)
2 heaping tablespoons Thai red curry paste
1/2 cup carrot matchsticks
1 cup broccolini (chopped small)
1/2 teaspoon fish sauce ((optional but recommended, see note))
1 (13.5 ounce) can full-fat coconut milk
1/2 teaspoon brown sugar
1 teaspoon lime juice
2 tablespoons fresh basil (torn/chopped)
2 tablespoons fresh cilantro (chopped)

Steps:

  • Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
  • Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
  • Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
  • Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
  • Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
  • Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
  • Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
  • Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

THAI STYLE SALMON ON COCONUT MILK NOODLES



Thai Style Salmon on Coconut Milk Noodles image

I love how different this dish is - I have a tendency to eat salmon the same few ways over and over and this is a delish changeup. From Ricardo Larrivee

Provided by Cadillacgirl

Categories     Thai

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
pepper
1 1/2 lbs skinless salmon fillet
150 g rice vermicelli
1/4 cup olive oil
1 teaspoon curry powder
1/2 teaspoon turmeric
salt and pepper
1 (14 ounce) can coconut milk
1 tablespoon fresh ginger, grated
1/4 cup corn kernel
1/2 red bell pepper, diced
salt and pepper
cilantro leaves or chives, chopped for garnish

Steps:

  • Marinade: In a bowl, combine all the ingredients except for the fish. Season with pepper.
  • Slice the salmon lengthwise into four 2.5-cm (1-inch) wide pieces.
  • Place in the marinade, coat thoroughly and let marinate for 30 minutes at room temperature.
  • Drain the salmon. Wrap each piece on itself to form tournedos and keep everything in place with string. Keep refrigerated.
  • Noodles: Cook the noodles in salted boiling water for 1 to 2 minutes or until tender. Drain and rinse under cold running water.
  • Spread the noodles on a large clean cloth and let rest for 10 minutes.
  • Preheat the grill, setting the burners to medium.
  • Coconut Milk Sauce: In a saucepan, bring all the ingredients to a boil, except for the herbs. Simmer for 2 minutes over medium heat. Season with salt and pepper. Keep warm.
  • Grill the salmon tournedos for about 3 minutes on each side; you could also use a ridged skillet. Keep warm.

Nutrition Facts : Calories 909.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 78.4, Sodium 989.9, Carbohydrate 93.5, Fiber 2, Sugar 54.3, Protein 39.9

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