Coconut Curry Salmon with Garlic Butter Simple Recipe

Ingredients

• 4 fillets salmon (6 oz each)
• 1 can coconut milk (13.5 oz)
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup baby spinach
• to taste salt and pepper
• for garnishing fresh cilantro
• for serving lime wedges

Instructions

1. In a bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until fully combined. Set aside.
2. In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4 minutes, or until the skin is crispy.
3. Carefully flip the salmon fillets and add the minced garlic and butter to the pan. Sauté for about 1 minute, until the garlic is fragrant.
4. Pour the coconut curry mixture into the skillet, gently spooning it over the salmon. Bring to a simmer and cook for another 5–6 minutes until the salmon is cooked through and flakes easily with a fork.
5. Stir in the baby spinach during the last 2 minutes of cooking until just wilted.
6. Remove from heat and let the dish cool slightly.
7. Plate the salmon fillets with the creamy sauce poured generously over them. Garnish with fresh cilantro and serve with lime wedges on the side for added zest.