Ingredients
Scale
- 4 salmon fillets
- 1 cup coconut milk
- 2 tablespoons garlic butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro leaves, chopped (for garnish)
- 1 lemon, sliced (for serving)
Instructions
- Heat a large skillet over medium heat and add garlic butter.
- Sauté onions and garlic until fragrant and translucent.
- Add curry powder, turmeric, salt, and pepper, cooking for 1 minute.
- Pour in coconut milk, stirring well and bringing to a simmer.
- Place salmon fillets in the sauce, skin-side down, and cook for 5-7 minutes or until cooked through.
- Garnish with chopped cilantro and lemon slices before serving.
Notes
- For a spicier kick, add chili flakes or cayenne pepper.
- Ensure not to overcook the salmon to keep it tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stove-top
- Cuisine: Mediterranean
- Diet: gluten-free, healthy
Nutrition
- Serving Size: 1 fillet
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg