Coconut Curry Salmon

This Thai-inspired salmon dish is one of my go-to easy dinners when I want to enjoy something that tastes complex without the hassle. It's a simple recipe, but don't let that fool you – the flavors are deeply satisfying and rich. Combining the creaminess of coconut milk with a perfect blend of curry spices, this recipe is my little secret for a quick but satisfying meal.

Difficulty Level: Easy

Serves: 4

Ingredients:

• 4 salmon fillets (about 6 oz each)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 can (14 oz) coconut milk

• 2 tbsp curry powder

• 1 tbsp brown sugar

• 1 tbsp minced ginger

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 red bell pepper, sliced

• 1 lime, juiced

• Fresh cilantro, for garnish

• Cooked rice, for serving

Instructions:

1. Season the salmon fillets with salt and pepper.

2. Heat olive oil in a large skillet over medium heat. Add salmon, skin-side up, and cook for about 3 minutes. Flip and cook for another 3 minutes. Remove salmon from skillet and set aside.

3. In the same skillet, add onion and bell pepper; sauté until softened.

4. Stir in garlic and ginger; cook for 1 minute.

5. Add curry powder, stirring for another minute.

6. Pour in coconut milk and brown sugar, bringing to a simmer.

7. Return salmon to skillet, cover, and simmer for 5-7 minutes, or until salmon is cooked through.

8. Finish with lime juice and garnish with cilantro.

9. Serve hot over cooked rice.