Description
A flavorful baked coconut curry salmon recipe featuring tender salmon fillets cooked in a creamy coconut milk and red curry sauce, topped with a bright and fresh mango jalapeño salsa. This dish combines spicy, tangy, and sweet elements for a satisfying and easy-to-make dinner that serves six.
Ingredients
Salmon and Curry Sauce
- 4 (4-6 ounce) salmon filets, cubed
- 2 ounces cream cheese, at room temperature
- 2-3 tablespoons spicy curry powder (see notes for homemade version)
- 1/4 cup Thai red curry paste
- 1 tablespoon fresh grated ginger
- 1 shallot, chopped
- Salt and black pepper, to taste
- 1 1/2 cups canned full-fat coconut milk
- 3 tablespoons tamari or soy sauce
- 4 tablespoons salted butter, sliced
- 1 tablespoon sesame seeds
Mango Jalapeño Salsa
- 1 mango, diced
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro or Thai basil, chopped
- 2 green onions, chopped
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to get it ready for baking the salmon.
- Prepare salmon mixture: In a baking dish, combine the cubed salmon, cream cheese, spicy curry powder, Thai red curry paste, grated ginger, and chopped shallot. Season generously with salt and black pepper.
- Add liquid ingredients: Pour in the coconut milk and tamari or soy sauce. Stir everything gently until the mixture becomes creamy and well combined.
- Arrange butter and sesame seeds: Place sliced salted butter evenly over the salmon mixture and sprinkle with sesame seeds for added richness and texture.
- Bake the salmon: Place the baking dish in the preheated oven and bake for 20-30 minutes until the sauce thickens and the salmon is cooked through to your liking.
- Make the mango salsa: While the salmon bakes, mix diced mango, chopped jalapeño, lime juice, chopped cilantro or Thai basil, and green onions together in a bowl to create a fresh and tangy salsa.
- Serve: Spoon the baked salmon and creamy curry sauce over bowls of rice, and generously top with the mango jalapeño salsa for a bright, flavorful finish.
Notes
- For homemade spicy curry powder, combine turmeric, cumin, coriander, chili powder, and cayenne pepper to taste.
- You can adjust the level of heat by modifying the amount of curry powder and jalapeño used.
- If you prefer a milder dish, remove the seeds from the jalapeño before adding to the salsa.
- Serve with steamed jasmine or basmati rice for the best complement to the curry sauce.
- This recipe can be made with fresh salmon or frozen fillets that have been thawed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
