Pan-Fried Salmon with Curry Sauce
This delicious pan fried salmon with curry sauce is a quick and simple keto dinner. Perfect for a weekday meal.
Servings 2
Calories 486kcal
Ingredients
- 2 salmon fillets with the skin on (approx 150g each)
- 1 cup coconut milk (canned)
- 1-2 tbsp curry paste
- 120 g baby spinach leaves
- salt
- lime juice
- avocado oil for frying
Instructions
- Pre heat a small skillet or frying pan over medium-high heat to cook the salmon fillets
- While the frying pan is heating up, pat dry the salmon fillets with paper towel and season the skin side with salt
- In another frying pan or saucepan add the coconut milk and curry paste, stir to combine and bring to a simmer
- Once the original frying pan is hot, add a small amount of avocado oil for frying and heat again
- Then add the salmon fillets skin side down and press down with a spatula once they are in the pan. Cook them for 4-5 minutes on the skin side to crisp up and brown the skin
- Back to the sauce, allow it to simmer for 1-2 minutes and then taste and season with a squeeze of lime juice and salt to taste
- Add the spinach leaves to the curry sauce and allow them to cook down and wilt completely
- Once the salmon skin is browned and crispy, season the flesh side of the salmon with some salt and then flip the salmon over. Cook for 2-3 minutes or until the salmon is cooked to your liking
- Once the spinach has all wilted down, stir to ensure the curry sauce is completely combined
- Divide half of the curry sauce between two shallow bowls for serving
- Place the cooked salmon fillets on top of the curry sauce and it is ready to serve
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 486kcal | Carbohydrates: 6g | Protein: 38g | Fat: 36g | Fiber: 2g | Sugar: 1g | Net Carbs: 4g