Grilled Salmon with Quick Curry Sauce Recipe

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This Grilled Salmon with Quick Curry Sauce is proof not every quick weeknight meal has to start in the crockpot. Get the rice going and let it simmer while you do the rest. Slice some veggies and sauté them. Grill some Wild Fork Skin-On Atlantic Salmon Fillets. Then build your quick green curry sauce. That’s a WHOLE LOTTA FLAVOR in well under an hour.

PREP TIME

20 mins

COOK TIME

20 mins

SERVINGS

4

Ingredients

Cilantro Lime Rice

  • 1 cup jasmine rice
  • 2 Tbsp olive oil
  • 1 large lime, zested and juiced
  • 1 1/2 cup water
  • 2 chicken bouillon cubes
  • 1 cup packed fresh cilantro, chopped

 

Sautéed Vegetables

  • 2 Tbsp olive oil
  • 1 onion, halved & slivered
  • 1 red bell pepper, slivered
  • 1 yellow bell pepper, slivered
  • 1 medium zucchini, cut into 3” sticks
  • 1 Tbsp green curry paste
  • (1) 8 oz can sliced bamboo shoots
  • (1) 8 oz can sliced water chestnuts

 

Quick Green Curry Sauce

  • 1 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 Tbsp ginger paste
  • 1 Tbsp lemongrass paste
  • 4 Tbsp Thai green curry paste
  • (2) 13.5 oz cans coconut milk
  • 3/4 cup chicken broth
  • 1 large lime, zested and juiced
  • 1 tsp fish sauce
  • 4 tsp sugar
  • 1 Tbsp Sriracha
  • Salt, to taste
  • Pepper, to taste
  • 1 Tbsp cornstarch
  • 1 Tbsp water

 

Grilled Salmon

  • 4 Wild Fork Skin-On Atlantic Salmon Fillets
  • Olive oil
  • 2 tsp garlic powder, divided
  • 1 tsp ginger powder, divided
  • Salt, to taste
  • Pepper, to taste

Grilled Salmon with Quick Curry Sauce on a plate with fresh scallions and limes in the background

COOKING INSTRUCTIONS:
Grilled Salmon with Quick Curry Sauce

Cilantro Lime Rice

  1. Rinse rice several times in fine mesh strainer.
  2. In a large pan over medium-high heat, sauté rice while stirring frequently. Cook until all grains turn bright white. Set aside.
  3. In a small pot, combine lime zest and juice, water, and bouillon cubes. Bring to boil then add rice. Reduce to simmer and cover. Cook for about 10 minutes. Stir in cilantro. Cook for another 5-7 minutes, or until broth is completely absorbed and rice is soft. Remove from heat and set aside.

 

Sautéed Vegetables

  1. Heat oil in large pan over medium-high heat. Sauté onions, peppers, and zucchini until slightly softened.
  2. Stir in bamboo shoots, water chestnuts, and curry paste. Cook for additional 1-2 minutes. Remove from heat and set aside.

 

Quick Green Curry Sauce

  1. In a large pan, add olive oil over medium heat. Stir in garlic and cook until fragrant, about 1-2 minutes. Stir in ginger, lemongrass, and curry paste. Cook for 1 minute.
  2. Stir in coconut milk, chicken broth, lime zest and juice, fish sauce, sugar, Sriracha, salt, and pepper. Bring to a boil, then reduce to simmer for about 10 minutes.
  3. In a ramekin, mix together cornstarch and water to make a slurry. Whisk slurry into sauce until well-combined. Continue simmer sauce for another 5 minutes, or until desired thickness. Keep burner on lowest setting until ready to serve.

 

Grilled Salmon

  1. Preheat grill to high heat.
  2. On a plate, drizzle and brush olive oil on salmon.
  3. Season each fillet with 1/2 tsp garlic powder, 1/4 tsp ginger powder, and salt and pepper to taste.
  4. Wet a paper towel with olive oil and, using a pair of tongs, grease the grill grates where you’ll be grilling the salmon.
  5. Grill salmon flesh-side down for 2-3 minutes. Flip and cook on skin side for another 2-3 minutes, or until cooked through. Remove from grill and set aside.

PAIRINGS:
Grilled Salmon with Quick Curry Sauce

Rioja

Sauvignon Blanc

American IPA

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