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.
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!
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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
- 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.