Coconut Curry Salmon Udon
This Coconut Curry Salmon is a restaurant-inspired weeknight dinner made with flaky salmon, snap peas, and udon noodles tossed in a rich coconut curry sauce.
Ingredients
- 1 pound salmon fillet 1 large fillet or several smaller ones are fine
- ½ teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt divided, plus more for pasta water
- 2 tablespoons olive oil divided
- 8 ounces snap peas
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 1 can full-fat coconut milk 13.5 ounces
- 24 ounces frozen udon noodles
- 1 tablespoon fish sauce
- Chili crisp, lime wedges, sesame seeds, thinly sliced green onions and/or Thai basil leaves for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and heat large pot of water to boiling on stove. Line small rimmed baking pan with foil. Place salmon, skin side down, on prepared pan, and sprinkle with curry powder, garlic powder and 1/4 teaspoon salt. Transfer to oven and bake 16 to 18 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F. Remove from oven and loosely tent with foil to keep warm.
- Meanwhile, heat 1 tablespoon olive oil in large high-sided skillet over medium heat. Add snap peas and cook 4 to 5 minutes or until tender-crisp, stirring frequently. Transfer peas to bowl and cover with foil to keep warm.
- Reduce heat to medium-low. Add curry paste, ginger and remaining 1 tablespoon oil to skillet and cook 1 minute, stirring constantly. Whisk in coconut milk. Heat to boiling over medium-high heat, then reduce heat to medium and cook 4 to 5 minutes, or until mixture is slightly thickened, stirring frequently. Reduce heat to low.
- While sauce is simmering, add large pinch of salt to pot of boiling water and cook noodles according to package instructions. Drain.
- Add fish sauce, remaining 1/4 teaspoon salt, and drained noodles to skillet. Cook over low heat 1 to 2 minutes, tossing constantly, until noodles are evenly coated. Remove from heat.
- Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over noodles. Serve noodles topped with snap peas and garnished with chili crisp, lime wedges, sesame seeds, and/or basil, if desired.
Calories: 689kcal, Carbohydrates: 55g, Protein: 37g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Cholesterol: 62mg, Sodium: 1546mg, Potassium: 908mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1846IU, Vitamin C: 36mg, Calcium: 70mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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