Melissa Elsmo

An indulgent tasting meal doesn’t need to be filled with loads of butter and high-fat meats. Quick cooking salmon enjoys a brief bath in coconut milk spiked with some boldly flavored curry paste. Be sure to serve this dinner with a spoon–you’ll need it to get every last drop of this sauce from the bowl into your belly!

Curry Coconut Poached Salmon (serves 4)


  • 1 Tablespoon grapeseed or canola oil
  • 1 sweet onion, halved and sliced
  • 1 each red and yellow pepper, halved, seeded, and thinly sliced
  • Kosher salt and coarse black pepper
  • 1 large garlic clove, mined
  • 3 Tablespoons mild curry paste (I used Patak brand)
  • 1 (14.5 ounce) can unsweetened coconut milk
  • ½ Cup water
  • 1 teaspoon lime zest
  • ¼ teaspoon tumeric
  • 1/8-1/4 teaspoon cayenne pepper (optional)
  • 4 (6-ounce) skinless salmon fillets
  • 1 (8 ounce) bag baby spinach
  • Limes and cilantro for serving (optional)


Heat a large, high-sided skillet over medium head. Add the grapeseed oil. When the oil is hot add onion and peppers. Season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Reduce heat to low, cover and allow to cook until very soft-about 10 minutes. Increase heat to medium-high add the garlic curry paste and cook until fragrant—about 1 minute.

Stir in the coconut milk and water. Bring to a boil, then reduce heat to a simmer. Add the lime zest, turmeric and cayenne (if desired).

Season salmon with salt and pepper, then tuck into the coconut milk mixture. Cover and poach the salmon until the fish is opaque throughout—about 10 minutes.

Transfer salmon portions to serving bowls. Add spinach to the coconut milk and mix gently until just wilted–about 1 minute. Top with salmon with the vegetables pour the cooking liquid over all and garnish with cilantro and lime wedges as desired.

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