Coconut Curry Salmon with Jasmine Rice: A Flavorful and Light Meal

Cook jasmine rice according to package instructions. Once done, fluff with a fork and set aside.
Sear the Salmon:

Heat olive oil in a pan over medium heat.
Season the salmon fillets with salt and pepper. Add the fillets to the pan and sear for 3-4 minutes per side until golden and cooked through. Remove the salmon from the pan and set aside.
Prepare the Coconut Curry Sauce:

In the same pan, sauté minced garlic and grated ginger for 1-2 minutes, until fragrant.
Stir in the red curry paste and cook for another minute to deepen the flavor.
Simmer the Sauce:

Pour in the coconut milk and soy sauce, then bring the sauce to a simmer. Let it cook for 5 minutes, allowing the flavors to meld together.
Finish the Dish:

Return the salmon fillets to the pan with the sauce. Let the salmon simmer in the sauce for an additional 3-4 minutes.
Add the lime juice and stir gently to combine.
Serve:

Serve the salmon fillets over a bed of jasmine rice, topped with the coconut curry sauce and garnished with fresh cilantro.
Serving and Storage Tips: