Braised Salmon with Tomato & Coconut Sambal

Eliza Adam


Serving Size: 4

Red curry paste, tomato, and coconut milk make a slightly spicy and rich sauce to go with salmon.


4 (6-oz.) salmon fillets

2 T canola oil

1 shallot, thinly sliced

1 garlic clove, thinly sliced

1″ piece of ginger, peeled & grated

1 t. ground cumin

2 t. red curry paste

7 oz. cherry tomatoes, cut into halves

1 C coconut milk

Juice of 1 lime

½ t. salt

¼ t. freshly ground pepper

10 mint leaves, chopped


Heat oil in a large skillet over medium-high heat; add shallot, garlic, ginger, cumin. Saute for 2 minutes, add curry paste. Keep stirring for 2 more minutes.

Add tomatoes, coconut milk, lime juice, salt & pepper. Cook for 2- 3 minutes.

Place salmon fillets over sauce, spoon some sauce over salmon and cover; continue cooking for 4-5 minutes or until the fish flakes easily. Adjust seasoning if needed.

Stir in the mint leaves and serve.