Description
Microwave Red Curry Poached Salmon is a vibrant, flavorful, and effortlessly elegant dish made by poaching fresh salmon fillets in a spicy coconut curry sauce — all in the microwave! Yes, you read that right. This method isn’t just a shortcut — it’s a revolution in quick, gourmet cooking.
Ingredients
Scale
- 4 skinless salmon fillets (about 4 oz each)
- 1 small shallot, roughly chopped
- 2 tbsp fresh cilantro (plus more for garnish)
- 1 small jalapeño, seeds removed
- 1 small stalk lemongrass, chopped
- 1-inch piece fresh ginger, peeled
- 1 tbsp red curry paste
- 2 tsp light brown sugar
- 1 tbsp fresh lime juice
- 2 tbsp vegetable oil
- 1 (14 oz) can full-fat coconut milk
- ¾ tsp kosher salt
- Steamed jasmine rice, for serving
Instructions
- Aromatic Base: In a microwave-safe bowl, combine shallot, cilantro, jalapeño, lemongrass, and ginger. Blitz in a mini food processor or finely chop. Stir in oil and microwave for 1–2 minutes until sizzling and fragrant.
- Curry Sauce: Stir in red curry paste, brown sugar, lime juice, coconut milk, and salt. Microwave for another 2–3 minutes until hot and well combined.
- Poach the Salmon: Nestle the salmon fillets into the curry sauce in a microwave-safe dish. Cover loosely and microwave on high for 5–7 minutes, depending on thickness and microwave wattage. Check for doneness with a fork—salmon should flake easily.
- Serve: Spoon over jasmine rice, garnish with fresh cilantro, and finish with an extra squeeze of lime.
Notes
For an extra burst of flavor, garnish with fresh Thai basil or cilantro and a squeeze of lime just before serving. Pair it with jasmine rice or steamed vegetables to turn this quick microwave meal into a complete and satisfying dinner. Perfect for busy weeknights without compromising on taste or nutrition!
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Microwave
- Cuisine: Thai
Keywords: Microwave Red Curry Poached Salmon