Coconut Curry Salmon with Eggplant

 

Coconut Curry Salmon with Eggplant

🕒 Prep Time: 15 min | 🔥 Cook Time: 30 min | 🍽 Servings: 4

Ingredients:

For the curry sauce:

• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 tbsp red or yellow curry paste (adjust to taste)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable or chicken broth
• 1 tbsp fish sauce (or soy sauce for a vegan option)
• 1 tbsp lime juice
• 1 tsp brown sugar

For the main dish:

• 4 salmon fillets (skin-on or off, your choice)
• 1 medium eggplant, cut into bite-sized cubes
• 1 red bell pepper, sliced
• 1 handful of cherry tomatoes (optional)
• 1 tbsp coconut oil
• Salt & pepper to taste

For garnish & serving:

• Fresh cilantro, chopped
• Lime wedges
• Cooked jasmine rice or cauliflower rice

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Instructions:

1. Prepare the eggplant

   • Heat 1 tbsp coconut oil in a large pan over medium heat.
   • Add the eggplant cubes, season with a pinch of salt, and sauté for 5-7 minutes until softened and slightly browned.
   • Remove from the pan and set aside.

2. Sear the salmon

   • Pat the salmon fillets dry and season with salt and pepper.
   • In the same pan, add another drizzle of oil if needed, and sear the salmon for 2-3 minutes per side (skin side down first if using skin-on fillets).
   • Remove and set aside. The salmon will finish cooking in the curry sauce.

3. Make the curry sauce

   • In the same pan, add chopped onion and sauté until translucent.
   • Stir in garlic, ginger, curry paste, turmeric, cumin, and paprika. Cook for 1 minute until fragrant.
   • Pour in the coconut milk and broth, stirring to combine.
   • Add fish sauce, lime juice, and brown sugar. Simmer for 5 minutes.

4. Bring it all together

   • Add the sautéed eggplant, red bell pepper, and cherry tomatoes to the sauce. Simmer for another 5 minutes until the vegetables soften.
   • Gently place the salmon fillets into the sauce, spooning some over the top. Let simmer for another 5 minutes, until the salmon is cooked through.

5. Serve & enjoy

   • Garnish with fresh cilantro and serve over jasmine rice with lime wedges on the side.

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Tips & Variations:

✔️ Want it spicier? Add a chopped red chili or extra curry paste.
✔️ No eggplant? Try zucchini or butternut squash instead.
✔️ Love crunch? Toss in some roasted cashews or peanuts before serving.

Hope you love this dish! Let me know if you try it.