Thai inspired broiled red curry salmon with bean sprouts is ready in 35 minutes and brimming with fresh Asian flavors. Broil the salmon and make the coconut curry separately for an unforgettable meal. Gluten-Free and Dairy-Free.
So remember how I recently said I was on a fish kick? Well it continues.
I just cannot get enough.
And salmon happens to just be one of my favorite fish. It is seriously so simply to prefer and really have shine. My go to salmon cooking method is to broil it (as I also do with trout).
You pretty much do nothing to the fish itself outside of a bit of salt and pepper sprinkling and laying it out on a baking sheet. Stick right under the broiler to get a nice char on that flesh and within 15-20 minutes that orange piece of fish is ready to go.
If I’m going the Italian/Mediterranean themed route I’ll just add a layer of pesto and mayo to the fish and dinner is all set but I’ll save that for another post.
This time around I wanted a Thai inspired meal. I was craving those ginger, lemongrass, red curry paste flavors that I fell in love with while backpacking through Thailand back in 2012.
I just love that strong giner and lemongrass mixed with a sharp and spicy red curry pasta, the refreshing lime juice, the salty fish sauce and the creamy coconut milk. Once those go into the pot all together the aroma is simply irresistible.
I love it.
So once you pop that salmon into the oven get started on the sauce. Once you prep the ingredients the rest is a breeze and the sauce will be ready in minutes. Serve the red curry salmon topped with a generous helping of sauce and garnish with fresh crunchy bean sprouts.
Let me know what you think of my red curry salmon in the comments below!
- 1 and 1/2 pound salmon fillet
- salt pepper, to taste
- 1 tablespoon coconut oil
- 3 tablespoons minced ginger
- 3 tablespoons finely chopped lemongrass
- 1 small red onion thinly sliced
- 2-3 tablespoons red curry paste
- 1 lime juiced and zested
- 2-3 teaspoons fish sauce substitute gluten free tamari for vegan gluten free version
- 1 can high quality coconut milk
- 4 ounces bean sprouts
Preheat broiler to high. Wash salmon fillet and dry with paper towels. Line baking sheet with aluminum foil, and place salmon on top. Season with salt and pepper. Broil 15-20 minutes or until salmon is cooked through (depends on the thickness of your fillet).Over medium heat add coconut oil to a pan. Add red onion and cook for 1-2 minutes. Add lemongrass, ginger, and red curry paste, mixing to combine. Continue to cook 3-4 minutes until fragrant, then add coconut milk, and fish sauce. Reduce heat to low and continue to cook, stirring occasionally until sauce reaches desired consistency. Remove from heat and add lime juice and zest. Stir.
Serve fish with red curry sauce, with bean sprouts on top.