You know that feeling when you absolutely love something and want to shout it from the rooftops?
THIS IS ME SHOUTING IT FROM THE ROOFTOPS.
Every few weeks I make a recipe and swear it’s my new favorite. This is one of those recipes. The flavors are bold and layered: the salmon is buttery and flaky, the sauce is rich yet light, and the chopped peanuts with shredded coconut add a surprise crunch at the end. It has a gentle heat balanced by creaminess, and fresh cilantro brightens the whole dish.
Served with coconut cilantro rice, I could eat this forever. It’s my current go-to meal and I’d happily have it weekly, with leftovers that keep well. It feels satisfying but still light and summery. Skip the rice if you like and serve the salmon over salads, in summer rolls, or even on grilled bread with roasted vegetables.
Wait. Did somebody say grilled bread?
This past weekend one of my closest friends got married and the celebration was beautiful and so much fun. A few weeks earlier we treated ourselves to a full spa day—six glorious hours of treatments—and afterwards we went to a late lunch and shared a smoked salmon platter that I haven’t stopped thinking about. One of the salmon pieces had a peanutty, curry-like coconut sauce with shredded coconut on top and it was heavenly. The flavors were addictive; I could have eaten another platter by myself.
I didn’t smoke the salmon at home because I have a toddler, but smoking it first would intensify the flavor if you have the time. Prepared this way, though, the dish is still outstanding. Even my son loved it. I’m tempted to make it several times this week.
Either way, it’s HAPPENING.
Salmon with Thai Curry Peanut Sauce and Coconut Cilantro Rice
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Ingredients
- coconut cilantro rice
- 1 1/2 cups white jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
salmon with peanut curry
- 1 (2 pound) salmon filet
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 3 tablespoons brown sugar
- 1/4 cup peanut butter
- 1 (15-ounce) can coconut milk
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped peanuts
- 3 tablespoons unsweetened, shredded coconut
- fresh cilantro for topping
Instructions
coconut cilantro rice
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Heat a saucepan over medium-high. Add the rice, coconut milk, water and salt, stir and bring to a boil. Reduce heat to low, cover and cook 15–18 minutes, until the liquid is absorbed. Fluff with a fork and stir in coconut oil. Fold in the cilantro and serve. (Cook times can vary by rice brand; adjust liquid and time as needed.)
salmon with peanut curry
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Preheat the broiler.
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Whisk together salt, pepper, smoked paprika and garlic powder. Rub the mixture over the salmon and place the filet on a baking sheet.
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Broil the salmon 6–8 minutes, or until just opaque and flaky when tested with a fork.
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To make the sauce (while the salmon cooks or ahead of time): heat a small saucepan over medium. Add coconut oil; once hot, sauté the garlic for about 30 seconds. Stir in red curry paste for another minute until it deepens slightly in color. Add brown sugar, peanut butter, the can of coconut milk and toasted sesame oil, then whisk until smooth. Bring to a gentle simmer and taste, seasoning with salt and pepper if needed.
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Serve the sauce over the broiled salmon. Plate with the coconut cilantro rice and sprinkle chopped peanuts, shredded coconut and fresh cilantro on top.
Did you make this recipe?
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I appreciate you so much!
P.S. please tell me how to stop eating blueberry pie. K thanks, bye.