Seafood > Salmon

Lomi Salmon with Coconut Curry Sauce Recipe

Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 1 package (8 oz) lomi noodles
- Salt and pepper, to taste
- Cilantro leaves, chopped (for garnish)

Special equipment needed:
- Large pot
- Large skillet
- Colander

Step-by-step instructions:

1. Cook the lomi noodles according to package instructions. Drain and set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.

3. Add the curry powder and cook for another minute, stirring constantly.

4. Pour in the coconut milk and chicken broth. Bring to a simmer.

5. Add the fish sauce, brown sugar, and lime juice. Stir to combine.

6. Add the salmon pieces to the skillet and cook for 5-7 minutes, or until the salmon is cooked through.

7. Add the red bell pepper, snow peas, and bean sprouts. Cook for another 2-3 minutes, or until the vegetables are tender.

8. Season with salt and pepper, to taste.

9. To serve, divide the lomi noodles into bowls. Ladle the salmon and vegetable curry over the noodles.

10. Garnish with chopped cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Sodium: 840mg

Substitutions for ingredients:
- Shrimp or chicken can be used instead of salmon.
- Green beans or asparagus can be used instead of snow peas.
- Rice noodles or udon noodles can be used instead of lomi noodles.

Variations:
- Add sliced mushrooms to the skillet with the vegetables.
- Use green curry paste instead of curry powder for a spicier sauce.
- Add a tablespoon of peanut butter to the sauce for a nutty flavor.

Tips and tricks:
- Make sure to remove the skin from the salmon before cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of curry powder to your taste preference.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the lomi salmon in individual bowls with the noodles on the bottom and the curry on top. Garnish with chopped cilantro leaves.

Garnishes:
Chopped cilantro leaves

Pairings:
Serve with a side of steamed rice and a green salad.

Suggested side dishes:
Steamed rice and a green salad

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or coconut milk.
- If the salmon is overcooked, reduce the cooking time.

Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Lomi salmon is a traditional Hawaiian dish made with salted salmon, tomatoes, and onions. This recipe puts a twist on the classic dish by adding a coconut curry sauce.

Flavor profiles:
This dish has a creamy and slightly spicy coconut curry sauce with tender pieces of salmon and crunchy vegetables.

Serving suggestions:
Serve the lomi salmon with a side of steamed rice and a green salad for a complete meal.

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Taste: Savory, Spicy, Tangy, Creamy, Sweet, Aromatic