Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Season salmon fillets with salt and pepper and set aside.
2. In a large skillet, heat vegetable oil over medium-high heat.
3. Add sliced red bell pepper and yellow onion and sauté for 3-4 minutes until softened.
4. Add minced garlic and sauté for 1 minute until fragrant.
5. Add red curry paste and stir until vegetables are coated.
6. Pour in coconut milk and stir until curry paste is fully incorporated.
7. Add fish sauce, brown sugar, and lime juice and stir until combined.
8. Bring the curry to a simmer and add the salmon fillets.
9. Cover the skillet and let the salmon cook for 8-10 minutes until fully cooked.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of salmon.
- Green curry paste can be used instead of red curry paste.
- Soy sauce can be used instead of fish sauce.
- Honey can be used instead of brown sugar.
- Lemon juice can be used instead of lime juice.
Variations:
- Add sliced mushrooms to the curry for an extra umami flavor.
- Add diced potatoes to the curry for a heartier meal.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to season the salmon fillets well with salt and pepper before cooking.
- Use a spatula to gently flip the salmon fillets halfway through cooking.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Coconut Curry Salmon Loimulohi in a shallow bowl with a side of steamed rice.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Serve with a side of steamed rice and a crisp green salad.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Garlic naan bread
Troubleshooting advice:
- If the curry is too spicy, add a splash of coconut milk or cream to tone down the heat.
- If the salmon is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Loimulohi is a traditional Finnish dish made with smoked salmon. This recipe puts a modern twist on the classic dish by using fresh salmon fillets and a coconut curry sauce.
Flavor profiles:
This dish has a rich and creamy coconut curry sauce with a hint of sweetness from the brown sugar and a tangy kick from the lime juice. The salmon fillets are tender and flaky with a mild flavor that pairs well with the bold flavors of the curry.
Serving suggestions:
Serve the Coconut Curry Salmon Loimulohi as a main course for a cozy dinner at home or as a show-stopping dish for a dinner party.
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Region: Finnish