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Seared salmon with lemongrass-coconut curry

Paleo, Gluten Free, Dairy-Free, Soy-Free

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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.

Nutrition per serving: Calories: 590, Protein: 38 g, Total Fat: 40 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 7 g, Cholesterol: 80 mg, Carbohydrates: 21 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 590 mg
Contains: fish

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