Coconut Curry Salmon
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Instead of turning to takeout for Indian-inspired flavor, make this easy and wholesome Coconut Curry Salmon!
Salmon is an extremely versatile fish that acts as a strong source of protein and essential omega-3 fats for the body! Available fresh and frozen in Heinen’s Seafood Department, it’s great at absorbing all kinds of flavor, including this homemade coconut curry sauce.
![Coconut Curry Salmon](https://www.heinens.com/content/uploads/2023/01/Coconut-Curry-Salmon-600x700-2.jpg)
Made in one pan using a flavorful assortment of ingredients common in your favorite Indian dishes, this coconut curry sauce is so delicious, you may be inclined to drink it with a straw, but once paired with tender and flaky roasted salmon, you’ll surely switch to a fork.
Prepared in less than 30 minutes, get to ready to enjoy one of the most flavorful dishes of the winter season!
![Coconut Curry Salmon](https://www.heinens.com/content/uploads/2023/01/Coconut-Curry-Salmon-800x550-1.jpg)
Coconut Curry Salmon
- Cook time:
- 15min
- Prep time:
- 10min
- Total time:
- 25min
- Servings:
- 4
Ingredients
For the Salmon
- 4 8 oz. fresh salmon fillets
- 2 Tbsp. coconut aminos
- ¼ cup Two Brothers sweet chili sauce
- Salt and pepper, to taste
For the Coconut Curry Sauce
- 2 Tbsp. Heinen’s avocado oil
- 2 red bell peppers, seeded and large diced
- 2 shallots, peeled and thinly sliced
- 1 Fresno pepper, seeded and small diced
- 2 garlic cloves, finely minced
- 2 tsp. fresh ginger, peeled and finely chopped
- ¼ cup red curry paste
- 2 14 oz. cans Heinen’s lite coconut milk
- 1 Tbsp. coconut aminos
- 2 Tbsp. Heinen’s pure organic maple syrup
- 1 bunch lacinato kale, roughly chopped
Instructions
- Preheat the oven to 400°F.
- Add the salmon to a 13×9 casserole dish. Pour the coconut aminos, chili sauce, salt and pepper over top and flip the salmon over to coat on all sides.
- Bake the salmon at 400°F for 12-15 minutes.
- In large saucepan or rondeau pan over medium heat, add the avocado oil. Sauté the peppers, shallots, garlic and ginger for 2-3 minutes, or until very lightly browned.
- Add the curry paste, coconut milk, coconut aminos and syrup. Mix to combine.
- Cook over medium heat for 2-3 minutes, or until slightly thickened.
- Stir in the kale and cook for 2-3 minutes, or until it wilted.
- Once cooked, add the salmon to the pan with the curry coconut sauce and kale. Serve.