Coconut Curry Salmon with Jasmine Rice – A Flavorful, Creamy Delight

Cook the jasmine rice according to the package instructions and set aside.

Sear the Salmon:
Heat olive oil in a pan over medium heat. Add the salmon fillets and sear for 3-4 minutes on each side until crispy and cooked through. Once done, remove the salmon and set it 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.

Simmer the Sauce:
Pour in the coconut milk and soy sauce. Stir well, and let the sauce simmer for about 5 minutes, allowing it to thicken and the flavors to combine.

Return the Salmon:
Add the seared salmon back into the pan with the sauce and let it simmer for an additional 3-4 minutes, allowing the salmon to absorb some of the curry flavor.

Finish with Lime Juice:
Stir in lime juice, and then remove from heat.

Serve:
Serve the salmon over a bed of jasmine rice, spooning the coconut curry sauce over the top. Garnish with fresh cilantro for a pop of color and extra flavor.

Serving and Storage Tips: