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@lindsay._chr: #pourtoi

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Friday 23 October 2026 14:47:36 GMT
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Coconut Curry Salmon with Jasmine Rice 🍣🥥🍛🍚 This Coconut Curry Salmon is a rich and flavorful dish, combining tender salmon fillets with a creamy coconut curry sauce, served over fragrant Jasmine rice. The salmon takes on the deep, aromatic flavors of curry while the coconut milk adds a silky texture to the sauce. This dish is perfect for a comforting dinner that's both easy to prepare and full of bold flavors! 😋✨ 🛒 Ingredients: For the Coconut Curry Salmon: 4 salmon fillets (skin-on preferred) 🐟 2 tbsp olive oil 🥄 Salt and pepper to taste 🧂 1 medium onion, finely chopped 🧅 3 cloves garlic, minced 🧄 1-inch piece ginger, minced 🧑‍🍳 1 tbsp curry powder 🌿 1/2 tsp ground turmeric 🌿 1/2 tsp ground cumin 🌿 1/4 tsp ground cinnamon 🌿 1 can (14 oz) coconut milk 🥥 1 tbsp soy sauce 🍶 1 tbsp lime juice 🍈 1 tsp brown sugar (optional, for balance) 🍯 Fresh cilantro, chopped (for garnish) 🌿 For the Jasmine Rice: 1 cup jasmine rice 🍚 2 cups water 💧 1/2 tsp salt 🧂 1 tbsp olive oil or butter 🧈 🔥 Instructions: 1. Prepare the Jasmine Rice: Rinse the Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Remove the pot from heat and let it sit, covered, for about 5 minutes. Fluff with a fork, then stir in olive oil or butter for extra richness. 2. Cook the Coconut Curry Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place the fillets in the skillet, skin-side down, and cook for about 4-5 minutes per side, until the salmon is cooked through and golden brown on the outside. Remove the salmon from the skillet and set it aside. 3. Prepare the Coconut Curry Sauce: In the same skillet, add the onion and sauté for about 2-3 minutes, until softened. Add the garlic and ginger and sauté for another 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for 1 minute to toast the spices. Pour in the coconut milk, soy sauce, lime juice, and brown sugar (if using). Stir well and bring the sauce to a simmer. Allow the sauce to simmer for about 5-7 minutes, until it thickens slightly and the flavors meld together. Gently return the salmon fillets to the skillet, spooning some of the sauce over the top. Simmer for an additional 2-3 minutes to heat the salmon through and let it soak in the flavors. 4. Serve: Place a serving of Jasmine rice on each plate. Top with the coconut curry salmon and spoon the rich curry sauce over the top. Garnish with fresh cilantro and a squeeze of lime juice for added freshness. 💡 Tips & Variations: Make it spicier: Add a chopped red chili or a pinch of cayenne pepper to the curry sauce for an extra kick. Vegetarian version: Replace the salmon with tofu or vegetables like sweet potatoes, cauliflower, or eggplant for a vegetarian coconut curry. Add more texture: For a crunch, sprinkle some toasted coconut flakes on top of the dish before serving. Make it extra creamy: For a richer curry sauce, stir in a couple of tablespoons of heavy cream or Greek yogurt.
Coconut Curry Salmon with Jasmine Rice 🍣🥥🍛🍚 This Coconut Curry Salmon is a rich and flavorful dish, combining tender salmon fillets with a creamy coconut curry sauce, served over fragrant Jasmine rice. The salmon takes on the deep, aromatic flavors of curry while the coconut milk adds a silky texture to the sauce. This dish is perfect for a comforting dinner that's both easy to prepare and full of bold flavors! 😋✨ 🛒 Ingredients: For the Coconut Curry Salmon: 4 salmon fillets (skin-on preferred) 🐟 2 tbsp olive oil 🥄 Salt and pepper to taste 🧂 1 medium onion, finely chopped 🧅 3 cloves garlic, minced 🧄 1-inch piece ginger, minced 🧑‍🍳 1 tbsp curry powder 🌿 1/2 tsp ground turmeric 🌿 1/2 tsp ground cumin 🌿 1/4 tsp ground cinnamon 🌿 1 can (14 oz) coconut milk 🥥 1 tbsp soy sauce 🍶 1 tbsp lime juice 🍈 1 tsp brown sugar (optional, for balance) 🍯 Fresh cilantro, chopped (for garnish) 🌿 For the Jasmine Rice: 1 cup jasmine rice 🍚 2 cups water 💧 1/2 tsp salt 🧂 1 tbsp olive oil or butter 🧈 🔥 Instructions: 1. Prepare the Jasmine Rice: Rinse the Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Remove the pot from heat and let it sit, covered, for about 5 minutes. Fluff with a fork, then stir in olive oil or butter for extra richness. 2. Cook the Coconut Curry Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place the fillets in the skillet, skin-side down, and cook for about 4-5 minutes per side, until the salmon is cooked through and golden brown on the outside. Remove the salmon from the skillet and set it aside. 3. Prepare the Coconut Curry Sauce: In the same skillet, add the onion and sauté for about 2-3 minutes, until softened. Add the garlic and ginger and sauté for another 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for 1 minute to toast the spices. Pour in the coconut milk, soy sauce, lime juice, and brown sugar (if using). Stir well and bring the sauce to a simmer. Allow the sauce to simmer for about 5-7 minutes, until it thickens slightly and the flavors meld together. Gently return the salmon fillets to the skillet, spooning some of the sauce over the top. Simmer for an additional 2-3 minutes to heat the salmon through and let it soak in the flavors. 4. Serve: Place a serving of Jasmine rice on each plate. Top with the coconut curry salmon and spoon the rich curry sauce over the top. Garnish with fresh cilantro and a squeeze of lime juice for added freshness. 💡 Tips & Variations: Make it spicier: Add a chopped red chili or a pinch of cayenne pepper to the curry sauce for an extra kick. Vegetarian version: Replace the salmon with tofu or vegetables like sweet potatoes, cauliflower, or eggplant for a vegetarian coconut curry. Add more texture: For a crunch, sprinkle some toasted coconut flakes on top of the dish before serving. Make it extra creamy: For a richer curry sauce, stir in a couple of tablespoons of heavy cream or Greek yogurt.

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