Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce
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Recipe Intro From sizzlewithgaby
Looking for a flavorful weeknight dinner that’s as satisfying as it is nourishing? Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce is a crispy-skin salmon dish served over tender, U.S.-grown wild rice and bathed in a rich, creamy coconut curry sauce. The wild rice adds a hearty, nutty bite that soaks up all that fragrant sauce—plus, it's packed with fiber and protein. It’s a dish that hits all the marks: crispy, creamy, spicy, and bright.
- Recipe Card
Recipe Card
ingredients
For the Wild Rice:
- 1 cup U.S.-grown wild rice
- 3 cups water
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
ingredients
For the Salmon:
- 2 skin-on salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon coconut sugar (or brown sugar)
ingredients
For the Coconut Curry Sauce:
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 medium shallot, chopped
- 3 garlic cloves, minced
- 1 inch piece of fresh ginger, grated
- 1 1/2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon coconut sugar (or brown sugar)
- Juice of ½ lime
- Kosher salt, to taste
- Freshly ground black pepper, to taste
ingredients
For Garnish:
- Fresh cilantro, chopped
- Sliced red chili
- Lime wedges
Method
Step 1
In a medium pot, combine the wild rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and has absorbed the water. Fluff with a fork and set aside.
Step 2
Pat the salmon fillets dry. Season with salt, pepper, paprika, garlic powder, and coconut sugar.
Step 3
Heat a drizzle of avocado oil in a large skillet over medium-high heat.
Step 4
Place the salmon fillets skin-side down and sear for 3–4 minutes, or until the skin is crispy. Flip and cook for another 2–3 minutes. Remove from the pan and set aside.
Step 5
In the same skillet, heat avocado oil and butter over medium heat.
Step 6
Add shallot, garlic, and ginger; sauté for 1–2 minutes, until fragrant.
Step 7
Stir in red curry paste and cook for 30 seconds.
Step 8
Pour in the coconut milk and stir to combine.
Step 9
Add fish sauce and coconut sugar, then simmer for 5 minutes, until slightly thickened.
Step 10
Squeeze in lime juice and season with salt and pepper.
Step 11
Return the salmon to the pan and spoon sauce over the fillets. Let simmer for another 5 minutes.
Step 12
Divide the wild rice between two plates or bowls.
Step 13
Top with the salmon and spoon generous amounts of curry sauce over the top.
Step 14
Garnish with chopped cilantro, sliced red chili, and lime wedges. Serve warm.