Seared salmon with lemongrass-coconut curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared salmon with lemongrass-coconut curry

Seared salmon with lemongrass-coconut curry

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

35 Minutes

In this Southeast Asian curry, seared salmon fillets are finished in a silky coconut milk sauce with king oyster mushrooms, summer squash, and red bell pepper. Kaffir lime leaves and our custom-made lemongrass paste add bright, floral notes to balance the richness of the coconut milk.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces king oyster mushrooms
  • ½ pound summer squash
  • 1 red bell pepper
  • 2 kaffir lime leaves
  • Fresh cilantro
  • Fresh basil
  • 1 lime
  • Two 6-ounce wild Alaskan salmon fillets
  • Lemongrass paste (lemongrass - garlic - turmeric - olive oil - fresh ginger - salt)
  • ½ cup coconut milk

Nutrition per serving

Calories 590, Total Fat 40g (51% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 590mg (26% DV), Total Carb. 21g (8% DV), Fiber 5g (18% DV), Protein 38g
Contains: Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Trim the mushrooms, keeping the stems intact, and cut into ¼-inch-thick strips.
  • Trim the squash, cut in half lengthwise, then on the diagonal into ¼-inch-thick strips.
  • Remove the ribs and seeds from the the red pepper; cut the pepper into ¼-inch strips.
  • Tear the kaffir lime leaves in half.
  • Coarsely chop the cilantro.
  • Strip the basil leaves from their stems; coarsely chop the leaves.
  • Zest the lime. Cut it in half; juice 1 half and cut the remaining half into wedges.


Cook the mushrooms; sear the salmon

  • Pat the salmon dry with a paper towel and season with salt and pepper.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms in a single layer and season with salt. Cook until browned, 1 to 2 minutes per side. Transfer to a plate.
Add 1 tablespoon oil to the pan, if dry, and warm until hot but not smoking. Add the salmon and cook, without turning, until lightly browned but only partially cooked, 2 to 3 minutes (the salmon will finish cooking in the sauce). Transfer to the plate with the mushrooms.


Cook the vegetables; make the sauce

If the pan is again dry, add 1 to 2 teaspoons more oil and warm over medium-high heat. Add the squash and peppers and cook until starting to soften, 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Add the coconut milk, ¾ cup water, and the kaffir lime leaves. Bring to a boil, then reduce to a simmer.


Finish the curry

Return the mushrooms to the pan, and nestle in the salmon, seared side up. Simmer until the fish is cooked through, 2 to 3 minutes, depending on thickness.
Remove the pan from the heat. Stir in the cilantro, basil, lime juice, and lime zest. Season to taste with salt.


Remove the kaffir lime leaves from the pan. Transfer the salmon, vegetables, and sauce to individual bowls or plates and serve with the lime wedges.