Best 2 Superfood Coconut Curry Salmon Salad Recipes

Indulge in a culinary journey with our Superfood Coconut Curry Salmon Salad, where flavors dance harmoniously. This vibrant dish combines the richness of coconut milk, the warmth of curry spices, and the delicate texture of salmon to create a tantalizing symphony of tastes. Served with a medley of crisp vegetables, crunchy nuts, and a tangy dressing, this salad offers a delightful symphony of textures and flavors.

But that's not all! Embark on a culinary adventure with our diverse selection of recipes, each showcasing the versatility of coconut curry salmon salad. Discover how to transform this dish into a hearty wrap, a flavorful bowl, or a refreshing summer roll. With each recipe, you'll delve into a world of culinary creativity, exploring new ways to enjoy this superfood-packed salad.

Let's cook with our recipes!

COCONUT CURRY SALMON

Coconut Curry Salmon image

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.

Provided by Lindsay

Categories Dinner

Time 30m

Number Of Ingredients 18

Ingredients

1 1/2 lbs. salmon
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (more for a larger filet)
1-2 teaspoons olive oil
1 tablespoon olive oil
2 cloves garlic (minced)
1 small knob of ginger (minced)
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk
2 tablespoons fish sauce or soy sauce
lots of lime juice and zest
3 cups fresh spinach, chopped
cilantro, basil, mint, or other fresh herbs

Steps:

Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

Nutrition Facts : Calories 476 calories, Sugar 5.3 g, Sodium 1207.4 mg, Fat 30 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 1.2 g, Protein 41.1 g, Cholesterol 86.9 mg

GRILLED SALMON & MANGO SALAD WITH COCONUT DRESSING

Grilled salmon & mango salad with coconut dressing image

An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

Provided by Jennifer Joyce

Categories Main course, Starter

Time 25m

Number Of Ingredients 12

Ingredients

4 salmon fillets (about 125g each), boned and skinned
1 tbsp light soft brown sugar
100g green bean , trimmed
1 large ripe mango , peeled and cut into slices
2 shallots , very thinly sliced and broken into rings
handful mint or coriander leaves
50g toasted desiccated coconut
1 thumb-sized red chilli , thinly sliced
3 tbsp coconut cream
juice 2 limes , plus wedges to serve
1 tbsp fish sauce
2 tsp soft brown sugar

Steps:

Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

Nutrition Facts : Calories 396 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

Tips

Use high-quality salmon: Opt for wild-caught salmon whenever possible, as it tends to be lower in contaminants and higher in omega-3 fatty acids than farmed salmon.
Don't overcook the salmon: Salmon is a delicate fish that can easily become dry and overcooked. Cook it just until it is opaque in the center, about 8-10 minutes per inch of thickness.
Use a variety of vegetables: This recipe calls for broccoli, bell pepper, and snap peas, but you can use any vegetables that you like. Try adding some leafy greens, such as spinach or kale, for an extra boost of nutrients.
Make sure the sauce is creamy and flavorful: The coconut curry sauce is what makes this salad so special. Be sure to use full-fat coconut milk and a good quality curry paste. You can also add some fresh herbs, such as cilantro or mint, to brighten up the flavor.
Serve the salad immediately: This salad is best served fresh. The salmon and vegetables will start to wilt if they sit for too long.

Conclusion

This superfood coconut curry salmon salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, healthy fats, and vitamins and minerals. The coconut curry sauce is creamy and flavorful, and the salmon and vegetables are cooked to perfection. This salad is sure to be a hit with everyone who tries it.