Serves 2
35 min
Seared Thai Salmon
Recipe GLPRc1d7d106df7321
Pan-seared salmon steaks topped with a fragrant Thai red curry coconut sauce, infused with garlic, ginger, and aromatic spices. The fish is cooked until tender and flaky, then finished with a silky, well-balanced sauce featuring curry paste, coconut milk, and a hint of sriracha heat. Serve alongside rice and fresh lime wedges with cilantro garnish for a complete Thai-inspired main course.
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Ingredients
2 Salmon steaks
1 tbsp Olive oil
to taste Salt
to taste Black pepper
1 tbsp Gluten-free Thai red curry paste
2 Shallots, sliced
2 cloves Garlic cloves, minced
1 tbsp Fresh ginger, minced
1 can (13.5 oz) Coconut milk
1 tbsp Sriracha sauce
1 tsp Fish sauce
for garnish Fresh cilantro, chopped
for serving Lime wedges
for serving Cooked rice
Directions
Pat the salmon steaks dry with paper towels. Season both sides generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon steaks skin-side down into the hot oil and sear for approximately 5 minutes without moving them, until the skin is golden and crispy. Gently flip the salmon and cook for another 5 minutes until the flesh is opaque on the outside. Transfer the cooked salmon to a clean plate and set aside.
Return the same skillet to medium heat. Add the sliced shallots and cook for about 3 minutes, stirring occasionally, until they become soft and lightly golden. Stir in the minced garlic and fresh ginger, then add the Thai red curry paste. Cook this mixture for approximately 1 minute, stirring constantly, until the paste becomes fragrant and darkens slightly. Slowly pour in the coconut milk while whisking gently to incorporate the curry paste smoothly, creating a cohesive sauce. Add the sriracha sauce and fish sauce, stirring well to combine.
Bring the curry sauce to a gentle simmer over medium heat. Carefully return the seared salmon steaks to the skillet, nestling them into the sauce. Allow the salmon to simmer gently for approximately 15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily when tested with a fork. Stir the sauce occasionally and baste the salmon with the sauce as it cooks. Taste the sauce and adjust with additional sriracha or fish sauce if desired.
Spoon the warm curry sauce over the salmon steaks and transfer to serving plates. Serve immediately alongside steamed or cooked rice, lime wedges, and a generous garnish of fresh chopped cilantro.
