Seared salmon with lemongrass-coconut curry

8 35 646
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Seared salmon with lemongrass-coconut curry
Health Highlights
In this Southeast Asian curry, seared salmon fillets are finished in a silky coconut milk sauce with king oyster mushrooms, summer squash, and red bell pepper.


2 fillet Pacific salmon, fillets, raw
3 large Oyster mushroom
1 large pepper(s) Red bell pepper
2 leaf Kaffir Lime Leaves
6 sprig Cilantro (coriander)
1/2 bunch Basil, fresh
1 fruit Lime
1/2 cup Coconut milk, sweetened
1/4 cup Lemongrass Paste

Lemongrass Paste

1 2/3 tsp Olive Oil, Extra Virgin (extra-virgin)
1 2/3 large shallot(s) Shallots (finely chopped)
3/4 tbsp minced Ginger root (freshly grated)
3 1/4 clove(s) Garlic (minced)
3/4 stalk Lemongrass (pounded, cut in 1/2-inch pieces (1 tablespoon dried))


1. Prep the vegetables

  • Trim the mushrooms, keeping the stems intact, and cut into ¼-inch-thick strips.
  • Trim the squash, cut in half lengthwise, then on the diagonal into ¼-inch-thick strips.
  • Remove the ribs and seeds from the the red pepper; cut the pepper into ¼-inch strips.
  • Tear the kaffir lime leaves in half.
  • Coarsely chop the cilantro.
  • Strip the basil leaves from their stems; coarsely chop the leaves.
  • Zest the lime. Cut it in half; juice 1 half and cut the remaining half into wedges.


2.  Cook the mushrooms; sear the salmon

  • Pat the salmon dry with a paper towel and season with salt and pepper.

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms in a single layer and season with salt. Cook until browned, 1 to 2 minutes per side. Transfer to a plate. 

Add 1 tablespoon oil to the pan, if dry, and warm until hot but not smoking. Add the salmon and cook, without turning, until lightly browned but only partially cooked, 2 to 3 minutes (the salmon will finish cooking in the sauce). Transfer to the plate with the mushrooms.

3.  Cook the vegetables; make the sauce

If the pan is again dry, add 1 to 2 teaspoons more oil and warm over medium-high heat. Add the squash and peppers and cook until starting to soften, 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Add the coconut milk, ¾ cup water, and the kaffir lime leaves. Bring to a boil, then reduce to a simmer.

4.  Finish the curry

Return the mushrooms to the pan, and nestle in the salmon, seared side up. Simmer until the fish is cooked through, 2 to 3 minutes, depending on thickness. 
Remove the pan from the heat. Stir in the cilantro, basil, lime juice, and lime zest. Season to taste with salt.

5.  Serve

Remove the kaffir lime leaves from the pan. Transfer the salmon, vegetables, and sauce to individual bowls or plates and serve with the lime wedges.

Instructions for "Lemongrass Paste"

Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.

Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass.

Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.

Note 3: The addition of a couple teaspoons water may encourage easier mixing and will not affect the final product.

Nutrition Facts

Per Portion

Calories 646
Calories from fat 79
Calories from saturated fat 17.7
Total Fat 8.8 g
Saturated Fat 2.0 g
Trans Fat 0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 10.7 g
Cholesterol 194 mg
Sodium 706 mg
Potassium 2798 mg
Total Carbohydrate 55 g
Dietary Fiber 12.8 g
Sugars 17.9 g
Protein 93 g

Dietary servings

Per Portion

Fruit 0.5
Meat 5.3
Vegetables 9.3

Energy sources