Dinner is a moment to unwind and enjoy the flavours of life. Savour your Coconut Curry Salmon, and let it remind you to appreciate the simple joys of a delicious meal.
Coconut Curry Salmon
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
4
Calories
350
Ingredients
- 4 salmon fillets
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (14 ounces) coconut milk
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro leaves for garnish (optional)
- Sliced red chili for garnish (optional)
Instructions
- 1. Season the salmon fillets with salt and black pepper to taste.
- 2. In a large skillet, heat the coconut oil over medium-high heat.
- 3. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- 4. Stir in the minced garlic and red curry paste, sautéing for another 1-2 minutes until fragrant.
- 5. Pour in the coconut milk and bring the mixture to a simmer.
- 6. Add the thinly sliced red bell pepper and zucchini to the skillet. Simmer for about 5-7 minutes, or until the vegetables are tender.
- 7. Gently place the seasoned salmon fillets into the skillet, partially submerging them in the coconut curry sauce.
- 8. Cover the skillet and let the salmon cook for about 5-7 minutes, or until it flakes easily with a fork.
- 9. Squeeze the juice of 1 lime over the coconut curry salmon.
- 10. If desired, garnish your Keto Coconut Curry Salmon with fresh cilantro leaves and sliced red chili for added flavour and presentation
- 11. Serve hot as a flavorful and keto-friendly dinner.
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