Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.
Main INGREDIENTS
- Fish & Seafood
- Vegetables
- Rice & Grains
Ingredients
Method
Ingredients
- 4x 170g salmon fillets
- Salt
- Freshly ground black pepper
- 2 tablespoons coconut oil, divided
- 2 shallots, sliced
- 4 cups cubed winter squash, such as butternut
- 1 red bell pepper, sliced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 tablespoons Thai green curry paste
- Coconut milk- 400ml can
- 1 tablespoon fish sauce
- Sugar snap peas- 1 cup or 160g
- 1/2 lime, juiced
- 1/2 cup chopped cilantro
- 1/2 cup sliced green onions
- Steamed rice
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Method
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1Season the salmon filets with salt and pepper. Set a sauté pan over medium heat. Add 1 tablespoon of coconut oil. Working in batches, add two salmon filets, flesh side down. Sear the salmon until browned and crispy, about 5 minutes. Remove from the pan and set aside. Repeat searing with the remaining salmon filets.
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2Add the remaining tablespoon of coconut oil to the pan along with the shallots. Sauté the shallots until softened and beginning to caramelize, about 5 minutes. Add the squash, red bell pepper, ginger, garlic and green curry paste. Stir to combine, toasting the curry paste, about 2 minutes.
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3Add the coconut milk and fish sauce. Bring to a simmer, turn the heat down to low, then cover and cook until the squash is slightly tender, about 10 minutes. Add the snap peas and stir again. Place the salmon filets on top of the vegetables, skin side down. Cover and simmer until salmon is cooked through, about 3-5 minutes.
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4Remove the pan from the heat and add the lime juice. Garnish with the chopped cilantro and green onion and serve alongside steamed rice.
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