Salmon in a Turmeric Coconut Sauce

13 Feb 2022
coconut, fish, salmon, turmeric
This post may contain affiliate links.

13 Feb 2022

All Recipes, Curries, Fish and Seafood

This post may contain affiliate links.

Jump to Recipe·Print Recipe

Salmon In A Turmeric Coconut Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This wholesome main is healthy, delicious and packed with flavour! The sauce is the star of the show. It packs a fragrant, flavourful punch, combining coconut, turmeric, lemongrass, kaffir lime leaves, ginger and garlic. Add some kale and tenderstem broccoli for good measure and you’ve got yourself a healthy, balanced dish that I’m sure you’ll love as much as I do.

Prep Time: 15 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Fish and Seafood

Ingredients

Scale

6 salmon fillets
2 lemongrass stalks, very thinly sliced
1 inch fresh ginger root, peeled and finely chopped
3 garlic cloves, finely chopped
coconut oil
2 tsps ground turmeric
2 x 400g tin coconut milk (full-fat and light both work here)
100 g kale or cavolo nero (Tuscan kale), stem removed, leaves thinly sliced
100 g tenderstem broccoli, cut into thirds lengthways
8 kaffir lime leaves, roughly chopped
steamed rice, to serve

Cook Mode Prevent your screen from going dark

Instructions

Season the salmon with salt and set aside. If you have a mortar and pestle, pound the lemongrass, ginger, garlic and a good pinch of salt into a rough paste. If not, simply chop them up as finely as you can.
Place a couple of tablespoons of coconut oil in a large, wide pan – one that has a lid and is preferably non-stick – and heat it over medium heat. Cook the salmon for 3 minutes on one side then flip and cook for a further 3 minutes. Transfer the to a plate.
Add the lemongrass-ginger-garlic mixture to the same pan and cook, stirring constantly, for 30 seconds. Stir in the ground turmeric and add the coconut milk. Season with sea salt and freshly-ground black pepper and stir to combine.
Bring the sauce to a simmer then add the kale, tenderstem broccoli and kaffir lime leaves. Season again with sea salt and freshly-ground black pepper and stir to combine.
Nestle the salmon fillets into the sauce. Cover and simmer for 5 minutes over low/medium-low heat. Taste and adjust the seasoning to your liking then serve with steamed rice on the side – enjoy!