
Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce
Looking for a flavorful weeknight dinner that’s as satisfying as it is nourishing? Crispy Salmon with Wild Rice in a Creamy Coconut Curry Sauce is a crispy-skin salmon dish served over tender, wild rice and bathed in a rich, creamy coconut curry sauce. The wild rice adds a hearty, nutty bite that soaks up all that fragrant sauce—plus, it's packed with fiber and protein. It’s a dish that hits all the marks: crispy, creamy, spicy, and bright. This recipe stars California-grown wild rice and comes to us from our friend sizzlewithgaby in partnership with thefeedfeed, USA Rice, and California Wild Rice Advisory Board.
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Servings2 plates
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Prep Time10 mins
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Cook Time45 mins
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Total Time55 mins
Ingredients
For the Wild Rice
- 1 cup U.S.-grown wild rice
- 3 cups water
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
For the Salmon
- 2 skin-on salmon fillets
- ½ teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon coconut sugar (or brown sugar)
For Coconut Curry Sauce
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 medium shallot, chopped
- 3 garlic cloves, minced
- 1 inch piece of fresh ginger, grated
- 1½ tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon coconut sugar (or brown sugar)
- Juice of ½ lime
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Garnish (optional)
- Fresh cilantro, chopped
- Sliced red chili
- Lime wedges
Directions
- In a medium pot, combine the wild rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and has absorbed the water. Fluff with a fork and set aside.
- Pat the salmon fillets dry. Season with salt, pepper, paprika, garlic powder, and coconut sugar.
- Heat a drizzle of avocado oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down and sear for 3–4 minutes, or until the skin is crispy. Flip and cook for another 2–3 minutes. Remove from the pan and set aside.
- In the same skillet, heat avocado oil and butter over medium heat.
- Add shallot, garlic, and ginger; sauté for 1–2 minutes, until fragrant.
- Stir in red curry paste and cook for 30 seconds.
- Pour in the coconut milk and stir to combine.
- Add fish sauce and coconut sugar, then simmer for 5 minutes, until slightly thickened.
- Squeeze in lime juice and season with salt and pepper.
- Return the salmon to the pan and spoon sauce over the fillets. Let simmer for another 5 minutes.
- Divide the wild rice between two plates or bowls.
- Top with the salmon and spoon generous amounts of curry sauce over the top.
- Garnish with chopped cilantro, sliced red chili, and lime wedges. Serve warm.