Seared Salmon in Coconut Green Curry

Prepared in one pan, the intense flavours of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce accentuated with zesty lime juice. Savour the curry as a standalone meal, or pair it with steamed rice to relish every drop of the delectable sauce. 

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteSearing delicate ingredients, such as salmon, in our Essential Non-stick Ceramic cookware ensures perfectly intact and delicious results, with cleaning as effortless as can be.
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INGREDIENTS

4 x 170g salmon fillets  

Salt and freshly ground black pepper  

2 tablespoons coconut oil, divided  

2 shallots, sliced  

4 cups cubed winter squash, such as butternut   

1 red bell pepper, sliced   

1 tablespoon ginger, grated 

1 tablespoon garlic, grated 

2 tablespoons Thai green curry paste  

1 x 400ml can coconut milk  

1 tablespoon fish sauce  

160g sugar snap peas  

1/2 lime, juiced  

1/2 cup chopped cilantro  

1/2 cup sliced green onions  

Steamed rice, to serve  

METHOD

Season the salmon fillets with salt and pepper. Set an Essential Non-stick Ceramic 26cm Sauté Pan over medium heat. Add 1 tablespoon of coconut oil. Working in batches, add two salmon fillets, flesh side down. Sear the salmon until browned and crispy, about 5 minutes. Remove from the pan and set aside. Repeat searing with the remaining salmon fillets.  

 

Add the remaining tablespoon of coconut oil to the pan along with the shallots. Sauté the shallots for about 5 minutes until softened and beginning to caramelise. Add the squash, red bell pepper, ginger, garlic and green curry paste. Stir to combine, toasting the curry paste for about 2 minutes.   

 

Add the coconut milk and fish sauce. Bring to a simmer, turn the heat down to low, then cover and cook until the squash is slightly tender, about 10 minutes. Then, add the snap peas and stir again. Place the salmon fillets on top of the vegetables, skin side down. Cover and simmer until salmon is cooked through, about 3-5 minutes.  

 

Remove the pan from the heat and add the lime juice. Garnish with the chopped cilantro and green onion and serve alongside steamed rice.