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Atlantic Salmon with Red Curry-Coconut Sauce

Written by Andrea Published on 02 April 2015 Category: BlogRecipes
Recipe Apr 2  Salmon in Coconut Sauce Copy 


1 13 1/2-ounce can coconut milk
1 cup tomato basil sauce
1 teaspoon grated fresh ginger
3/4 cube shrimp flavor bouillon
1/4-1 teaspoon red curry paste
1/2 bunch fresh cilantro, chopped
Salt and pepper
4 6- to 8-ounce salmon fillets
Vegetable oil
Cooked rice


In a medium saucepan, combine coconut milk, 
tomato sauce, ginger, shrimp bouillon and curry 
paste to taste. 
Bring sauce to a quick boil over 
medium-high heat, stirring constantly; immediately 
lower temperature to medium-low and simmer for 
7 minutes, stirring occasionally. 
Stir in cilantro and 
remove from the heat. Season to taste with salt 
and pepper.
Meanwhile, brush salmon with vegetable oil and 
season to taste with salt and pepper on both sides.
Grill for 3-5 minutes on each side, or until cooked 
to taste.
Pour the sauce over the salmon and serve with rice.
Makes 4 servings.
Tip: This goes well with stir-fried carrots, snow
peas, red bell peppers and bamboo shoots.