Skillet Salmon Coconut Curry

Prep Time 10

Cook Time 20

Servings

2 cups rice of choice*
1-1.25 lb salmon, cut into 4 filets
1 ¼ tsp kosher salt, divided
2 tbsp olive oil, divided
2 carrots, chopped
1 bunch scallions, thinly sliced, white and dark green parts separated**
2 tbsp curry powder
1 13.5 oz can unsweetened full-fat coconut milk
1 tbsp soy sauce or tamari
3-4 cups chopped greens or thinly sliced cabbage***
1 tbsp lime juice
Chopped toasted cashews or almonds (optional)
*You can use any grain/starch here - serve it over rice noodles, quinoa, roasted sweet potatoes, mashed potatoes, etc…or enjoy it on its own for a lighter meal and add in some more or a simple slaw.
**Option to leave the scallions out entirely and just top with chopped cilantro or another herb. I’ve done it both ways!
***You can use any relatively quick cooking veggie chopped small.
Note: ~ if you don’t want to deal with crisping up your salmon (it takes time and can be messy), skip this step entirely and just add the salmon (skin-side-up) to the skillet with the coconut milk and add an extra ¼ cup water to the skillet. Simmer for 12-15 minutes or until the salmon is cooked (add more water if needed).
Crispy skin tip! ~ for crispy skin, make sure to pat the salmon skin really dry and salt it well. As you start to hear sizzling, press down on the salmon to flatten it so that the skin is in contact with the pan and do this occasionally throughout the cooking time (salmon skin will curl/shrink up when it’s cooked).

Cook your rice (see instructions here).
Pat the salmon filets dry, especially the skins (this will help them get crispy). Sprinkle the skins with ½ teaspoon salt and rub it all over the skin.
In a large skillet add 1 tablespoon oil and use a spatula to coat the pan in the oil. Place the filets in the skillet, skin-side-down, then turn the heat to medium-high. Sprinkle the salmon flesh with ½ teaspoon salt. Cook until the salmon is almost all the way cooked through and the skin is crispy, about 7 minutes (see tip!). Transfer the salmon to a plate, skin-side-up. We will finish cooking it later.
Add the remaining 1 tablespoon oil to the skillet along with the carrots, white/light green parts of the scallions, and remaining ¼ teaspoon salt. Cook until the carrots have softened a bit, about 2 minutes.
Stir in the curry powder for 30 seconds, stirring constantly, then immediately stir in the coconut milk and soy sauce. Stir the greens into the coconut milk until they wilt down a bit (about 30 seconds), then nestle the salmon filets back into the skillet, skin-side-up. Bring the liquid to a simmer and cook until salmon is cooked through, about 4-8 more minutes.
Drizzle the lime juice into the coconut milk (not onto the salmon) and give the pan a shake or gentle stir to mix it in.
Serve over rice (or base of choice) and top with the green parts of the scallions, nuts, and another squeeze of lime.

Substitutions:

To make vegan/vegetarian, use tofu in place of salmon (salt and pan-fry it).
Use any other fish or protein in place of the salmon (see note in the recipe for just cooking the protein in the curry rather than pan-frying).
Use any quick cooking veggies in place of kale/cabbage.

Warm up leftovers in the microwave until warmed through. It helps to cut the salmon up a bit to help it heat through evenly. Serve it over your starchy base. Top with herbs, lime, and nuts.
To thin out/stretch the curry sauce, add some water to thin it out. If doing so, add a splash of soy sauce and lime juice as well.
When reheating, you can add more veggies and some water to stretch the recipe more.