Ingredients
Scale
- 4 salmon fillets
- 1 can (14 oz) coconut milk
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season salmon fillets with salt and pepper, then add to the skillet and cook for 3-4 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
- Add curry powder, then pour in coconut milk, stirring well to combine.
- Bring sauce to a simmer, then return salmon to the pan. Cook for an additional 5 minutes, until salmon is cooked through and sauce has thickened.
- Garnish with fresh cilantro and serve hot.
Notes
- Use high-quality coconut milk for a richer flavor.
- Adjust curry powder for spice level preference.
- Serve with rice or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet
- Calories: 530 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg