Ingredients:
For the Salmon:
4 salmon fillets (skinless)
1 tbsp olive oil
Salt and pepper to taste
For the Coconut Curry:
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp red curry paste
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 lime, juiced
Fresh cilantro, chopped (for garnish)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions:
Prepare the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt.
Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
Cook the Salmon:
Season the salmon fillets with salt and pepper.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the salmon fillets and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Make the Coconut Curry Sauce:
In the same skillet, heat 1 tbsp of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and grated ginger, sautéing for an additional minute until fragrant.
Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld.
Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a simmer.
Add the lime juice and let the sauce thicken slightly, about 5 minutes.
Combine and Serve:
Return the cooked salmon to the skillet, spooning the coconut curry sauce over the fillets. Simmer for an additional 2-3 minutes to warm through.
Serve the salmon and curry sauce over a bed of jasmine rice. Garnish with fresh cilantro.