Indulge in the tropical goodness of this Crispy Coconut-Curry Salmon with Pineapple Jasmine Rice. The salmon fillets are perfectly pan-seared to achieve a delightful crispy texture, all while being infused with aromatic coconut-curry spices. This dish not only packs a flavor punch but also presents beautifully on the plate, making it ideal for special occasions or a weeknight treat.
The accompanying pineapple jasmine rice offers a sweet and fragrant base, balancing the savory spice of the salmon. Together, they create a harmonious blend of flavors that transports you straight to a beachside paradise.
Ingredients
INGREDIENTS
- 4 salmon fillets
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons curry powder
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and curry powder on both sides.
- Place the salmon fillets skin-side down in the skillet and cook for 5-7 minutes until the skin is crispy. Flip the salmon and cook for another 3-5 minutes or until it is cooked through and flakes easily with a fork.
- In the last couple of minutes of cooking, add the pineapple chunks to the skillet with the salmon, allowing them to caramelize slightly.
- Remove the salmon and pineapple from the skillet and set aside. Fluff the coconut jasmine rice with a fork and serve it on plates, topped with the crispy salmon and caramelized pineapple.
- Garnish with fresh cilantro before serving. Enjoy your tropical feast!
Notes
Note: This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to two days.
For extra crunch, consider adding toasted coconut flakes on top of the salmon before serving. If you’re looking for a lighter option, you can grill the salmon instead of pan-searing it. This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in the microwave or on the stovetop to maintain the salmon’s texture.
Feel free to substitute the jasmine rice with basmati or brown rice if you prefer. For a vegan alternative, swap the salmon for marinated tofu or tempeh and use coconut milk to make a curry sauce.
