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Homemade Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice. recipe photo
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Salmon with Thai-Style Curry Peanut Sauce and Coconut Cilantro Rice.

Flaky broiled salmon served with a creamy Thai-style peanut curry sauce and fragrant coconut cilantro jasmine rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • Coconut cilantro rice
  • 1.5 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
  • 2 lb salmon fillet
  • 1 teaspoon salt for salmon seasoning
  • 1 teaspoon black pepper for salmon seasoning
  • 1 teaspoon smoked paprika for salmon seasoning
  • 1 teaspoon garlic powder for salmon seasoning
  • 1 tablespoon coconut oil for sauce
  • 3 cloves garlic 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

  • Rinse the jasmine rice under cold water until the water runs clear.
  • In a saucepan over medium-high heat, combine the rinsed rice, 1 cup coconut milk, 1 cup water and 1/4 teaspoon salt. Stir and bring to a boil.
  • Reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed and rice is tender.
  • Fluff the rice with a fork, stir in 1 tablespoon coconut oil and 1/4 cup chopped cilantro, then keep warm.
  • Preheat the oven broiler and position a rack about 6 inches from the heat source.
  • Whisk together 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon smoked paprika and 1 teaspoon garlic powder. Rub the spice mix evenly over the 2-lb salmon fillet and place it skin-side down on a baking sheet.
  • Broil the salmon 6–8 minutes, or until just opaque and flaky when tested with a fork. Remove from oven.
  • While the salmon cooks (or beforehand), make the sauce: heat 1 tablespoon coconut oil in a small saucepan over medium heat.
  • Add the minced garlic and sauté about 30 seconds until fragrant. Stir in the 2 tablespoons red curry paste and cook about 1 minute until it darkens slightly.
  • Add 3 tablespoons brown sugar, 1/4 cup peanut butter, the 15-ounce can of coconut milk and 1 tablespoon toasted sesame oil. Whisk until smooth and bring to a gentle simmer.
  • Taste the sauce and season with salt and pepper if desired, then remove from heat.
  • Serve the broiled salmon topped with the curry peanut sauce alongside the coconut cilantro rice. Sprinkle chopped peanuts, shredded coconut and fresh cilantro over the top.

Equipment

  • Saucepan
  • Fork
  • Baking Sheet
  • Small Saucepan
  • Whisk

Notes

  • Use short-grain or long-grain jasmine rice as indicated for best texture.
  • Adjust curry paste to taste for spice level.
  • Watch the salmon closely under the broiler to avoid overcooking.
  • Stir the rice gently when fluffing to keep grains separate.