In my opinion, there is no better way to cook salmon than gently in the oven, covered with foil. It circulates all the flavour, and the fish stays beautifully moist as the condensation returns to the roasting dish. This Thai inspired recipe is both spicy and fragrant, and makes a wonderful, quick and easy midweek supper.
Steamed Red Curry Salmon
This Steamed Red Curry Salmon is a quick and easy Thai-inspired dish. The blend of curry paste, chillies, and coconut milk creates a fragrant sauce that keeps the salmon moist and flavourful.
Servings: 4 Serves
Calories: 350kcal
Cost: $20
Equipment
- Roasting Dish
- Non-stick saucepan
- Foil
Ingredients
- 4 salmon fillets
- 2 red chillies de-seeded and chopped
- 1 x 400ml can coconut milk
- 3 tbsp Thai red curry paste check for additives
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 4 kaffir lime leaves
Instructions
- Preheat the Oven: Preheat your oven to 180C / 350F / Gas Mark 4. Arrange the salmon fillets in a roasting dish, skin side down.
- Prepare the Curry Sauce: In a non-stick saucepan, mix together the curry paste with the chillies and 1 tbsp of coconut milk (skimmed from the top so it is at its thickest). Heat gently until it starts to bubble and become fragrant. Add the remaining coconut milk and stir well.
- Cook the Salmon: When the sauce starts to boil, pour it evenly over the salmon fillets. Drizzle over the fish sauce and sprinkle with the coconut sugar. Cover the dish with foil and place it in the preheated oven. Bake for 15 minutes.
- Serve: Remove the dish from the oven and serve the salmon garnished with some fresh basil or coriander.
 |
 |
 |
Tried this recipe and it was excellent! The salmon turned out perfectly moist and the red curry flavours were spot on. A quick and delicious midweek meal. Thanks for the recipe!