Creamy Coconut Curry Salmon Recipe Cooks On the Stovetop (15 Minutes, 36 Grams of Protein Per Serving) High Protein Recipes Seafood Dinner Gluten-free Asian Recipes Thai Recipes Low Carb Recipes Low Sugar Recipes

Poaching is a quick and healthy way to cook fish. The fish is submerged in a liquid then gently (very gently) simmered until it is cooked through. The result is a moist fish perfect for your healthy eating plan. Salmon is one fish that poaches particularly well.

This easy coconut curry poached salmon recipe packs a lot of flavor into the poaching liquid. Here is your shopping list for this high-protein seafood recipe: salmon fillets (read about the health benefits of salmon), olive oil, fresh garlic, fresh ginger (check out the health benefits of ginger), ground cumin, ground turmeric (turmeric is full of health benefits), ground coriander, vegetable broth, coconut milk and cornstarch.

Garlic, ginger, ground cumin, ground turmeric and ground coriander are cooked in a little olive oil until their flavors release. Vegetable broth and coconut milk are the liquids for the poaching broth, which are thickened with a little cornstarch. The salmon simmers in the broth until it is moist and flaky.[

This salmon in a coconut curry broth is ready in about 15 minutes. Plus, you get about 36 grams of protein per serving! Read about the all the health benefits of protein.

Serve this Thai-inspired poached salmon recipe over white rice, brown rice, quinoa or even rice noodles. Add a fresh vegetable like sautéed spinach, bok choy, snow peas, sugar snap peas, carrots or broccolini, and you have a quick dinner that you'll feel good about eating.

Cuisine: Thai / American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

• 2 salmon fillets, with skin (about 6 ounces each)
• 1 tablespoon olive oil 
• 3 garlic cloves, minced or pressed
• 1 tablespoon fresh grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 3/4 cup vegetable broth
• 3/4 cup coconut milk
• 2 teaspoons cornstarch

Here's how to make it: 

1. Heat the olive oil in a skillet over medium heat. Add the garlic, ginger, cumin, turmeric and coriander. Season with salt and pepper, to taste. Cook, stirring, for 1 minute. 
2. Add the broth, coconut milk and cornstarch. Whisk until smooth and bring to a simmer. 
3. Put the salmon fillets into the pan, skin side down. Gently simmer for about 8 minutes or until salmon is just cooked through. (The USDA says salmon is cooked through at 145 degrees F on a food thermometer.) Serve. This seafood recipe makes two servings but could easily be doubled. (You have enough poaching broth to add more salmon without doubling the ingredients.)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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