Grilled Salmon with Thai Coconut Curry Sauce
Grilled Salmon with Thai Coconut Curry Sauce requires roughly 25 minutes from start to finish. For $3.07 per serving, you get a main course that serves 6. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 224 calories, 23g of protein, and 13g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a rather expensive recipe for fans of Indian food. Several people made this recipe, and 2387 would say it hit the spot. A mixture of thai red curry paste, paprika, kaffir lime leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Jeanettes Healthy Living. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is outstanding. If you like this recipe, take a look at these similar recipes: Grilled Thai Coconut Curry Chicken, Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, and Broiled Tilapia With Thai Coconut- Curry Sauce.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup coconut milk plus 1 cup coconut milk, divided
1 1/2 tablespoons fish sauce
2 teaspoons grapeseed oil or other flavorless oil
fresh kaffir lime leaves, finely slivered, optional, for garnish
1 teaspoon paprika
1 1/2 pounds fresh salmon, cut into 3-4 ounce servings
2 teaspoons organic sugar
2 tablespoons Thai curry paste
Equipment:
sauce pan
grill
aluminum foil
Cooking instruction summary:
Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down.To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and 1/2 cup coconut milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened.To serve, spoon Thai Coconut Curry Sauce over grilled salmon.Sprinkle slivered kaffir lime leaves on top.
Step by step:
1. Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down.To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and 1/2 cup coconut milk in a small saucepan until fragrant, about 2-3 minutes.
2. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened.To serve, spoon Thai Coconut Curry Sauce over grilled salmon.Sprinkle slivered kaffir lime leaves on top.
Nutrition Information:
covered percent of daily need
