Pan-Seared Salmon with Green Curry Sauce

Pan-Seared Salmon with Green Curry Sauce
Contributor
Salmon with Green Curry Sauce
Maryse Chevriere

Salmon with Green Curry Sauce

This salmon recipe is adapted from one of my favorite dishes to make, Thai Green Curry Chicken. It's a great, easy dinner-for-two weeknight option.

Click here to see The New and Improved Farm-Raised Salmon story.

2
Servings
72
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 13 1/2-ounce can of coconut milk
  • 3-4 tablespoons Thai green curry paste, or more for desired level of spice
  • 3 teaspoons fish sauce
  • 1 tablespoon freshly grated ginger
  • One 5-ounce can of bamboo shoots
  • 3/4 cups Honshimeji mushrooms, trimmed (or other small, tender mushrooms)
  • 10 grape tomatoes, cut in half lengthwise
  • Zest of half a lime
  • One 12-ounce salmon fillet, skin on, preferably from a sustainable fish producer
  • Salt and pepper, to taste
  • Olive oil

Directions

In a medium saucepan over low heat, add the coconut milk, green curry paste, fish sauce, and grated ginger and stir to incorporate evenly. Then add the bamboo shoots, mushrooms, grape tomatoes, and lime zest. Simmer for about 25 minutes.

Season the salmon fillet well with salt and pepper. In a medium pan over medium-high heat, sear the fish skin side down for about 3 minutes, then turn off the heat and flip the fish to cook the other side for about 1-2 minutes, for medium rare (cook longer if desired).

To serve, plate the fish with a couple generous ladles of the sauce (adding a side of rice if desired).

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
30mg
3%
Choline, total
23mg
5%
Fiber, total dietary
1g
4%
Folate, total
28µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
107mg
15%
Selenium, Se
21µg
38%
Sodium, Na
386mg
26%
Vitamin D (D2 + D3)
24µg
100%
Water
97g
4%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.