🍔 American · Main · Medium difficulty · Pescatarian
Anti-Inflammatory Salmon Light Coconut Curry
An anti-inflammatory light coconut curry with salmon, smoked paprika, garlic powder and black pepper, American flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 445 kcal
- Protein
- 29 g
- Carbs
- 26 g
- Fat
- 25 g
- Course
- Main
About this American curry
Anti-Inflammatory Salmon Light Coconut Curry is a American main built around salmon fillets (about 500 g). It takes about 35 min from start to finish, 10 minutes of prep and 25 minutes of cooking, and serves 4.
Cooking method: curry. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.
Good for: anti-inflammatory, high protein, meal prep, one-pot wonders, everyday healthy.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 4 salmon fillets (about 500 g)
- 200 ml light coconut milk
- 1 cup broccoli, chopped
- 1 onion, sliced
- 1 tbsp grated ginger
- Seasoning: smoked paprika, garlic powder and black pepper
- Sauce: 2 tbsp olive oil and 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften the onion and ginger in a little oil for 4 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Stir in the smoked paprika, garlic powder and black pepper and cook for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Add the salmon and coat in the spices.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Pour in the coconut milk and 100 ml water; simmer for 25 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Add the broccoli for the last 5 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Finish with chives and serve hot.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Add black pepper with turmeric - it boosts absorption.
Equipment you will need
- Heavy pan with lid
- Wooden spoon
- Chopping board and knife
Nutrition per serving
Estimated per serving: 445 kcal, 29 g protein, 26 g carbohydrate and 25 g fat. Roughly 26% of the energy comes from protein, 23% from carbohydrate and 51% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Anti-Inflammatory Salmon Light Coconut Curry
Substitutions and variations
- Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
- For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
- If the sauce is thin, simmer it uncovered for a few minutes before serving.
Frequently asked questions about Anti-Inflammatory Salmon Light Coconut Curry
How long does Anti-Inflammatory Salmon Light Coconut Curry take to make?
It takes about 35 min in total: 10 minutes of prep and 25 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 445 kcal, with 29 g protein, 26 g carbohydrate and 25 g fat. These are estimates for the recipe's 4 servings.
Is Anti-Inflammatory Salmon Light Coconut Curry gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Anti-Inflammatory Salmon Light Coconut Curry ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.