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Coconut & Vadouvan Salmon
with Cabbage & Sweet Pepper Stir-Fry
45 MIN
2 Servings
From the Test Kitchen
In this recipe, we’re cooking salmon in a coconut milk sauce brightened with Vadouvan curry powder—a French-influenced blend that often highlights shallots alongside classic spices like cumin and turmeric. To absorb all of the delicious flavors, we’re serving it over fluffy jasmine rice and tender stir-fried vegetables.
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NutritionPER SERVING
-
Calories760 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1 10-Ounce Skin-On Salmon Fillet
- 1¾ cups Light Coconut Milk
- ½ cup Jasmine Rice
- 2 Scallions
- 1 Lime
- ½ lb Cabbage
- 4 oz Sweet Peppers
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 1-Inch Piece Ginger
- 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped ginger. Quarter the lime. In a medium bowl, combine the coconut milk (shaking the can before opening), soy sauce, honey (kneading the packet before opening), and curry powder. Season with salt and pepper; whisk until smooth.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced cabbage; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into 2 equal-sized pieces. Season with salt and pepper on both sides. Add the sauce to the same pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Reduce the heat to medium. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 7 to 9 minutes, or until the sauce is thickened and the fish is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked vegetables and cooked fish and sauce. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients & start the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers and white bottoms of the scallions and chopped ginger. Quarter the lime. In a medium bowl, combine the coconut milk (shaking the can before opening), soy sauce, honey (kneading the packet before opening), and curry powder. Season with salt and pepper; whisk until smooth.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the vegetables:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced cabbage; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; cover with aluminum foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into 2 equal-sized pieces. Season with salt and pepper on both sides. Add the sauce to the same pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Reduce the heat to medium. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 7 to 9 minutes, or until the sauce is thickened and the fish is cooked through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked vegetables and cooked fish and sauce. Garnish with the sliced green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!
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