This post is in partnership with Wild Alaskan Company.
Spicy green curry filled with red bell peppers, mushrooms, and zucchini topped with baked salmon. This baked salmon green curry bowl is delicious and perfect for a weeknight dinner.
Counting down the days until it is officially summer.
We’re so close to the summer season that I can feel it. Longer days, gorgeous sunsets, wildflowers blooming. It’s the time of year where I want to spend as much time as possible outdoors. Soaking in the sun, frolicking at the park. And honestly, as little time as possible in the kitchen.
So this baked salmon green curry bowl is exactly the kind of meal I need.
Have I mentioned that I love Thai food? Almost as much as I love Korean food. I think it’s all the flavor that is incorporated in each of the dishes. Every bite is always so packed full of flavor. But of all the Thai dishes, my favorite has always been green curry. It’s spicy, full of flavor, and perfect as an entree. And I knew that it would go well with baked salmon.
When Wild Alaskan Company reached out to me and asked me to partner with them, I was pretty excited. I love the idea of receiving fresh to frozen fish that are sustainably harvested on a monthly basis. And I love that you can choose the type of fish that you like, whether it’s all salmon, all white fish, or a mix. I personally wanted a combination of both and with this shipment, I received two types of salmon, cod, and halibut. All of which are my favorites. I like my fish to be fresh, tender, and flaky. Wild Alaskan Company delivers fresh fish right to my door, which makes this so convenient. If you would like to try their fish, you can get $25 off your box by using the code: WAC_cookingwithawallflower. I did get a discount on my fish, but I swear it tastes amazing.
This baked salmon green curry bowl is soo delicious and flavorful. I chose red bell peppers, mushrooms, and zucchini to add to the curry for simplicity. But the ingredients in the green curry can easily be replaced with your favorite ones. Serve the green curry with baked salmon on top and with a side of rice if desired.
Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Place salmon in a Ziploc bag. Add soy sauce, garlic, and sesame oil. Shake to coat the salmon. Allow it marinade for at least 10-15 minutes. Place the salmon on the baking sheet, sprinkle black sesame over the salmon, and then bake for about 10 minutes until tender. Salmon should be baked for 10 minutes for every inch of thickness.
In a large skillet, add a little bit of olive oil and allow it to warm up. Add minced garlic and minced ginger and allow it to cook until aromatic and turns golden brown. Add green curry paste and full fat coconut milk. Stir in granulated sugar and chili paste, like Sambal oelek. Add fish sauce and soy sauce. Stir to combine all the ingredients. Allow the sauce to simmer for about 10 minutes before adding the red bell peppers, mushrooms, and zucchinis. Cook the vegetables for about 5 minutes until the vegetables become tender.
Divide the green curry into two large bowls. Place the salmon on top of the green curry.
Garnish the baked salmon green curry bowl with roughly torn mint leaves and sliced red chili peppers.
Serve this baked salmon green curry bowl with rice or noodles, sliced jalapenos, and lime wedges if desired.
Enjoy!
- 2 - 6 ounce salmon filet
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- Black sesame seeds
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons green curry paste
- 1 - 14 ounce can full fat coconut milk
- 3 tablespoons granulated sugar
- 1 tablespoon chili paste
- 1½ tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 large zucchini, sliced
- 1 small red bell pepper, sliced
- 2 cups sliced mushrooms
- Black sesame seeds
- Mint leaves, roughly torn
- Chili peppers, sliced
- Jalapenos, sliced
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- Place salmon in a Ziploc bag. Add soy sauce, garlic, and sesame oil. Shake to coat the salmon. Allow it marinade for at least 10-15 minutes. Place the salmon on the baking sheet, sprinkle black sesame over the salmon, and then bake for about 10 minutes until tender. Salmon should be baked for 10 minutes for every inch of thickness.
- In a large skillet, add a little bit of olive oil and allow it to warm up. Add minced garlic and minced ginger and allow it to cook until aromatic and turns golden brown. Add green curry paste and full fat coconut milk. Stir in granulated sugar and chili paste, like Sambal oelek. Add fish sauce and soy sauce. Stir to combine all the ingredients. Allow the sauce to simmer for about 10 minutes before adding the red bell peppers, mushrooms, and zucchinis. Cook the vegetables for about 5 minutes until the vegetables become tender.
- Divide the green curry into two large bowls. Place the salmon on top of the green curry.
- Garnish the baked salmon green curry bowl with roughly torn mint leaves and sliced red chili peppers.
- Serve this baked salmon green curry bowl with rice or noodles if desired.
This looks so good and it fits into my keto lifestyle. I saved this recipe to try later.
It looks as a great combination! Thank you for sharing the recipe and beautiful photos!
This looks divine!! Gorgeous colours too 🙂
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Thank you!
This looks and sounds delicious!!!!!!!
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Looks and sounds delicious 😋
Thank you!
this sounds delightful, such a combination of deliciousness –
Looks very tasty snd I love green curries. Thanks for sharing Andrea.
This one I have to try! Thanks for sharing.