Red salmon curry

Creamy, cosy, and full of flavor, this red salmon curry pairs tender salmon from Bakkafrost with a rich coconut curry sauce for an easy, nourishing meal that feels special any night of the week.

INGREDIENTS

Salmon

• 2 salmon portions from Bakkafrost (4–6 oz / 115–170 g each)
• Salt, to taste
• 1–2 tsp chilli garlic sauce (optional)

Curry Sauce

• 1 tbsp avocado or coconut oil
• 1 small shallot or ½ small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced or 1 tsp ground ginger
• 2–3 tbsp red curry paste
• 1 red bell pepper, sliced
• 1 can light coconut milk
• 1–2 tsp soy sauce
• 1 tsp maple syrup (optional)
• 1–2 cups chopped kale or spinach (optional)

For Serving (Optional)

• Cooked rice or cauliflower rice
• Fresh cilantro or basil
• Lime wedges

INSTRUCTIONS

Step 1 - Season the salmon

Pat salmon dry and season lightly with salt. Spread chili garlic sauce on top if using. Set aside.

Step 2 - Cook the aromatics

Heat oil in a large skillet over medium heat. Add shallot or onion and cook for 2–3 minutes until softened. Add garlic and ginger and cook about 30 seconds until fragrant.

Step 3 - Build the curry

Stir in red curry paste and cook for 1 minute. Add bell pepper, coconut milk, coconut aminos, and maple syrup. Stir well and bring to a gentle simmer.

Step 4 - Cook the salmon

Place salmon portions into the sauce (skin-side down if applicable). Cover and simmer for 5–7 minutes, until salmon is cooked through and flakes easily.

Step 5 - Add greens

Stir in kale or spinach during the last minute of cooking until wilted. Taste and adjust seasoning as needed.

Step 6 - Serve

Spoon salmon and sauce over rice. Finish with herbs and lime juice if desired.