Servings4
Ingredients
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Instructions
- Cook the rice or noodles first if they are part of the meal, and keep them warm. Cut the vegetables into bite-size pieces.
- Whisk together red curry paste, coconut milk and lime with the liquid ingredients listed. Pat the salmon dry and cut it into even cubes.
- Heat a wide pan until hot. Sear the salmon briefly, then add the firm vegetables and stir-fry until just tender. Pour in the sauce and simmer gently until the salmon is cooked through.
- Finish with herbs, sesame or citrus as listed and serve immediately with steamed basmati rice and fresh lime.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Red curry paste, coconut milk and lime gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: steamed basmati rice and fresh lime.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with steamed basmati rice and fresh lime. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.