Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Season the salmon fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 3-4 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes until softened.
4. Add the curry powder and stir for 1 minute until fragrant.
5. Pour in the coconut milk, honey, and lime juice. Whisk to combine and bring to a simmer.
6. In a small bowl, whisk together the cornstarch and water until smooth. Add to the skillet and stir until the sauce thickens.
7. Return the salmon fillets to the skillet and spoon the sauce over them. Cook for 1-2 minutes until heated through.
8. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking salmon fillets
Medium heat for making the sauce
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 32g
Carbohydrates: 10g
Protein: 28g
Sodium: 110mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of fish fillets instead of salmon.
- Coconut cream can be used instead of coconut milk for a richer sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Lemon juice can be used instead of lime juice.
Variations:
- Add diced bell peppers or carrots to the sauce for extra flavor and texture.
- Use red curry paste instead of curry powder for a spicier sauce.
- Add a tablespoon of fish sauce for a more authentic Thai flavor.
Tips and tricks:
- Make sure to pat the salmon fillets dry with paper towels before seasoning them to ensure a crispy crust.
- Don't overcook the salmon fillets as they can become dry and tough.
- If the sauce is too thick, add more coconut milk or water 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 the salmon and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of rice or quinoa and spoon the sauce over them. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Serve with steamed vegetables such as broccoli or green beans.
- A side salad with a tangy vinaigrette would complement the flavors of the dish.
Suggested side dishes:
- Steamed vegetables
- Side salad
- Rice or quinoa
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until it thickens.
- If the salmon fillets are sticking to the skillet, make sure the skillet is well-oiled and the salmon fillets are dry before cooking.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India. The combination of coconut milk and curry spices creates a rich and flavorful sauce that pairs well with seafood, chicken, and vegetables.
Flavor profiles:
- The salmon fillets are seasoned with salt and pepper and have a crispy exterior with a tender and flaky interior.
- The coconut-curry sauce is creamy, slightly sweet, and mildly spicy with a hint of tanginess from the lime juice.
Serving suggestions:
- Serve the salmon fillets and sauce hot with a side of rice or quinoa.
- Garnish with fresh cilantro and lime wedges for added flavor and presentation.
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Region: Thai