Salmon over noodles in a coconut peanut curry with shredded carrot and green onion

Salmon with Creamy Coconut Peanut Curry

Name: Salmon with Creamy Coconut Peanut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Thai-Inspired
Ingredients: 2 x 6oz Wild Alaska King Salmon; garlic powder; 2 tbsp Thai red curry paste; 1 can light coconut milk; 2 servings of ramen noodles; 2 tbsp fish sauce; 1 tbsp tamari or low sodium soy sauce; ¼ cup diced green onion; 2 carrots, shredded; 1 tbsp peanut butter; juice and zest of 1 lime; 1 tsp honey; 1 cup chicken stock; Kari Kari Chili Crisp; cilantro

Rich wild Alaska king salmon sits beautifully over ramen in a creamy coconut-peanut red curry broth. Lime and fish sauce sharpen the sweet, warming sauce, while chili crisp gives the bowl a spicy finish.

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Two pieces of salmon on a plate with herbs and spices, on a light background.

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Wild Alaskan King Salmon

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Thai-InspiredMain Course

Salmon with Creamy Coconut Peanut Curry

Author: Declan Chapin, Premier Catch

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Servings

Prep Time

5 minutes

Cook Time

15 minutes

Wild Alaska king salmon is air-fried or roasted while a red curry of coconut milk, peanut butter and lime simmers with ramen noodles, then the salmon is set on top just before serving.

Ingredients

2 x 6oz Wild Alaska King Salmon
garlic powder
2 tbsp Thai red curry paste
1 can light coconut milk
2 servings of ramen noodles
2 tbsp fish sauce
1 tbsp tamari or low sodium soy sauce
¼ cup diced green onion
2 carrots, shredded
1 tbsp peanut butter
juice and zest of 1 lime
1 tsp honey
1 cup chicken stock
Kari Kari Chili Crisp
cilantro

Directions

Thaw salmon and pat dry. Season with garlic powder, salt, and pepper. Air fry at 400°F for 6-7 minutes or roast in the oven at 375°F for 10 minutes, until cooked to medium.
While the salmon is cooking, heat the curry paste in a deep pan for 1-2 minutes or until sizzling. Add 1 tbsp green onion and mix.
Pour in a can of light coconut milk and bring to a simmer. Stir in 1 tbsp peanut butter and combine.
Add the chicken stock, the noodles and 1/2 the carrot, and simmer until the noodles are softened. Add the zest of one lime, the juice of 1/2 the lime, 1 tsp honey, fish sauce, and soy sauce. Adjust the portions to your taste preferences.
Serve in large soup bowls. Top with fresh carrot, some cilantro, spring onion and the salmon. Add Kari Kari Chili Garlic Crisp and enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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