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In the Kitchen with Vital Choice

Recipes • Seafood How-To Videos • Recipe Videos • Storage & Cooking Tips

Chef Recipe Videos

Sockeye Salmon Coconut Curry
Michelle's quick, easy curry complements the rich, robust flavor of wild Alaskan sockeye

salmon covered with curry sauce

Welcome to Vital Choice at Home!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


I’ve just recently discovered the joys of simple homemade curries using unsweetened coconut milk as a base.

I know I’m a little late to the game on coconut milk, but it’s definitely revolutionized weeknight dinners.

My local store carries a number of brands of canned, unsweetened coconut milk, which is the liquid that comes from the grated meat of a ripe coconut.

You’ll find it in the Asian cooking aisle of your neighborhood grocery. And don’t get it confused with coconut water, which is the clear liquid inside young, green coconuts.

For this recipe, I’ve combined coconut milk, bottled Thai curry paste (a great time-saver for busy evenings) and a few fresh vegetables to create a poaching liquid for Vital Choice Wild Alaskan Sockeye Salmon.

The results were colorful, delicious and very satisfying!

A few notes for the cook
After creating a beautiful broth with aromatics such as fresh ginger, simple Thai curry paste and a few fresh veggies, poaching the sockeye salmon portions is incredibly easy — this recipe took about 15 minute in total.

The poaching liquid that you create gently flavors the fish as it cooks, creating a satisfying, healthy dish with minimal effort that looks beautiful and tastes delicious!

The key to poaching salmon is slow and low — you don’t want to boil the fish. Ideally the fish cooks at a bare simmer, allowing the salmon to stay whole and tender. This recipe makes enough curry broth to poach 2-4 portions of salmon.

Please don’t overcook the salmon — the portions I cooked were done after about 4 minutes. If you cook them longer, please keep an eye on them, checking them every minute or so. The salmon is done once it just begins to flake, leaving it tender and moist inside.

One note on coconut milk: occasionally the “cream” will separate from the thinner liquid of the milk (just like whole milk yogurt). If this happens, simply stir to combine.

I used the fresh vegetables I had on hand — you should experiment with whatever sounds wonderful to you! I liked the pop of color that fresh tomatoes and baby bok choy lent to this dish.

I hope you’ll send me a note and let me know how you personalized this!

Sockeye Salmon Coconut Curry

Serves 2-4

Ingredients

1 tablespoon cooking oil of choice
1 large shallot, minced (you can substitute ½ white or yellow onion)
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
2-3 tablespoons Thai green curry paste
1 can unsweetened coconut milk
1 tablespoon brown sugar
1 cup chicken broth, vegetable broth or water
2 heads baby bok choy, trimmed
2 fresh tomatoes, chopped
Salt and pepper to taste
2-4 portions skinless and boneless Vital Choice Wild Alaskan Sockeye Salmon, thawed
Fresh cilantro leaves for garnish
Brown jasmine rice for serving, if desired

Directions

  1. Heat the oil over medium heat in a saucepan that’s large enough to accommodate 2-4 salmon portions in a single layer.
  2. Once the oil is warm, sauté the shallot or onion, grated ginger and garlic until the onion begins to soften, stirring often, about 5 minutes.
  3. Add the curry paste and cook 1 minute or until fragrant. Add the coconut milk, brown sugar and broth and bring to a boil. Reduce heat to a simmer and add the bok choy and tomato. Cover and simmer until bok choy is tender, about 2 minutes.
  4. Season the salmon portions with salt and pepper and gently add them to the broth until they’re fully submerged. Cover and gently simmer until salmon is just cooked through, 4-5 minutes, depending on your preference.
  5. Serve over rice (I used brown jasmine rice) and garnish with fresh cilantro leaves.

 A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare.

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef — just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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