Anti Inflammatory Classic Coconut Salmon Curry

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Classic Coconut Salmon Curry

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on or skinless
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½ tsp salt
¼ tsp black pepper
2 tbsp coconut oil or neutral oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (13.5 oz) full-fat coconut milk
1 tsp fish sauce
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season both sides with the salt and black pepper.
2
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until a golden crust forms on each side. Transfer to a plate — the salmon will finish cooking in the sauce.

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