Ingredients
Scale
- 4 salmon fillets
- 1 can (13.5 oz) coconut milk
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Vegetables (optional): bell peppers, spinach
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season salmon with salt and pepper, then sear for 3-4 minutes per side until golden.
- Remove salmon and set aside.
- In the same skillet, add garlic and curry powder, sauté for 1 minute.
- Pour in coconut milk and simmer for 5 minutes, stirring occasionally.
- Add butter and stir until melted and sauce thickens slightly.
- Return salmon to the skillet, spoon sauce over, and cook for an additional 3 minutes.
- Garnish with cilantro and serve hot.
Notes
- Use fresh salmon for best flavor.
- Adjust curry to taste for spiciness.
- Serve with rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg