Coconut Curry Salmon with Jasmine Rice Recipe

Coconut Curry Salmon with Jasmine Rice Recipe

Ingredients:

For the Coconut Curry Salmon:

Salmon Fillets: 4 fillets (about 1 lb or 450g total) 
Coconut Milk: 1 can (13.5 oz or 400ml) 
Coconut Oil: 1 tablespoon (or vegetable oil) 
Garlic: 3 cloves, minced 
Ginger: 1 tablespoon, minced

Onion: 1 small, finely chopped

Red Curry Paste: 2 tablespoons (adjust for spice level) 
Fish Sauce: 1 tablespoon 
Soy Sauce: 1 tablespoon 
Lime Juice: 2 tablespoons (freshly squeezed) 
Brown Sugar: 1 teaspoon (optional, to balance flavors) 
Fresh Cilantro: 2 tablespoons, chopped (for garnish) 
Red Chili: 1, thinly sliced (optional, for garnish) 
Salt and Pepper: To taste 
For the Jasmine Rice:

Jasmine Rice: 1 ½ cups (300g) 
Water: 3 cups (700ml) 
Salt: ½ teaspoon

Instructions:

Cook the Jasmine Rice:

Rinse the jasmine rice under cold water until the water runs clear. 
In a medium-sized pot, bring 3 cups of water to a boil. Add the rice and salt, stir, and cover. 
Reduce the heat to low, and let the rice simmer for about 15 minutes or until the water is fully absorbed. 
Remove from heat, fluff the rice with a fork, and set aside, keeping it warm. 
Prepare the Salmon:

Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper. 
Heat a large skillet over medium heat and add the coconut oil. 
When the oil is hot, add the salmon fillets, skin side down (if using skin-on), and cook for about 3-4 minutes until the skin is crispy. 
Flip the salmon and cook for another 2-3 minutes, until the salmon is just cooked through. Remove the salmon from the skillet and set aside. 
Make the Coconut Curry Sauce:

In the same skillet, reduce the heat to medium and add a bit more coconut oil if needed. 
Sauté the chopped onion for about 3 minutes until softened. 
Add the minced garlic and ginger, and cook for another minute until fragrant. 
Stir in the red curry paste and cook for 1-2 minutes to release the flavors. 
Pour in the coconut milk, stirring to combine, and bring the sauce to a gentle simmer. 
Stir in the fish sauce, soy sauce, lime juice, and brown sugar (if using). Taste the sauce and adjust seasoning if needed. 
Combine and Serve:

Return the cooked salmon fillets to the skillet, spooning some of the sauce over the top. Let the salmon warm through in the sauce for 2-3 minutes. 
Garnish with fresh cilantro and thinly sliced red chili for extra heat (if desired). 
Serve with Jasmine Rice:

Serve the salmon fillets over the cooked jasmine rice, drizzling the coconut curry sauce generously over the salmon and rice. 
Add extra lime wedges on the side for squeezing. 
Enjoy your delicious Coconut Curry Salmon with Jasmine Rice!