Curried Coconut Salmon & Shrimp

Curried coconut salmon and shrimp is a delicate yet rich poached salmon, topped with shrimp in am spicy coconut curry. While this dish is inspired by our favorite Thai curries, you can make it your own by using any aromatics you have available to you. It is best served with a side coconut jasmine rice!

We live in the Pacific Northwest, so each spring as salmon season begins, I go to the local seafood shop and order a fresh cut of salmon for us to make at home. While salmon is wonderful just salt and pepper, seared medium-rare when in season — sadly we can’t get fresh salmon all year. So I go to Trader Joe’s, pick up a pack of wild Salmon and make my go-to weeknight dish — this curried coconut salmon and shrimp dish served with coconut rice. I hope you enjoy!

  • Ingredients (Serving Size = 2)
  • 2 6-8 oz salmon filets
  • 6 – 8 medium or large shrimp, deveined
  • 4 garlic cloves, minced
  • 1/2 red onion, large long pieces
  • 1 Jalapeno, sliced (opt’l leave seeds for more heat)
  • 1 large knob of ginger, minced (~2 T)
  • Zest of one lime, second lime quartered for serving
  • 1/4 C ribboned fresh basil
  • 1/4 C white or brown miso (as long as it is mild)
  • 2 T Gochujang (opt’l for added spice)
  • 1/4 Sake (opt’l for deglazing)
  • 2 T Peanut Oil, Coconut or Canola (not olive oil, need high heat)
  • Other options for aromatics: Lemongrass, fish sauce or Thai chiles
  • Method
  • This takes some prep to chop all the veggies — make sure to do this first!
  • Add oil to pan at least 3 inches deep, I used a Le Creuset Sauteuse on medium heat
  • Optional salt and pepper the salmon and sear on each side 1 minute each, set aside
  • Turn heat to med-low and add more oil if needed
  • Add the garlic, onion, ginger, jalapeno allow to soften ~3 minutes stirring constantly to keep from burning
  • Add miso and opt’l gochujang, cook for 3 minutes
  • Turn heat back up to medium and opt’l add Sake, stirring to deglaze
  • Add the coconut milk, basil and any other aromatics you haven’t added yet
  • Bring to a boil then add the salmon and shrimp
  • Cook for ~5 minutes for medium salmon (it will be very tender inside, not flaky)
  • Add the lime zest and turn off heat
  • Serve with coconut rice on the side! (Easy, when making rice, replace water for coconut milk, add a bit of sugar and salt!)
  • Top with lime and more fresh basil

Looking to add something lush to the side? Check out our homemade fried crab and cream cheese wontons!

Leave a Reply

Your email address will not be published. Required fields are marked *