Spices for healthy living

Coconut Curry Salmon

Photography & recipe by: Iglika Petrova (many more delicious recipes and beautiful photos can be seen on Iglika’s website: www.sprig-of-thyme.com). We were fortunate to meet Iglika when she came to our store after it first opened and have become big fans of her work.

YIELD: 4-5 servings              



  • 1 small onion, finely chopped
  • 2 tablespoons vegetable or coconut oil
  • 1 ½ tablespoon Spice Your Life Vadouvan French Masala Curry Powder
  • 1 tablespoon green Thai curry paste
  • 3-4 garlic cloves, mashed (or minced)
  • 1 tablespoon (heaping) freshly grated ginger root (~2-inch piece)
  • 1 yellow bell pepper, cut in matchsticks
  • 1 can coconut cream
  • 1 can coconut milk
  • 2 teaspoons fish sauce
  • 2 stalks lemongrass, end and leaves trimmed
  • 4-5 kaffir lime leaves
  • ¼ lime squeezed (plus more wedges for garnish)
  • 2 tablespoons sunflower, grapeseed or another high-smoking point oil
  • 1 ½ pounds salmon, skin removed, cut in 4-5 equal size pieces
  • Salt + pepper
  • 4 cups cooked rice
  • Handful of cilantro leaves
  • Handful of mint leaves
  • 1-2 fresh chili peppers, thinly sliced (optional)



Heat the vegetable (coconut) oil in a large pot, add the onions, and lower the heat to a medium-high. Sauté the onions for 2 minutes stirring frequently until soft and translucent. Add the Vadouvan French Masala Curry Powder, the Thai curry paste and garlic and sauté for an additional 1 minute by stirring frequently until spices are fragrant. Add ginger and yellow pepper and cook for an additional 1 minute. Add the coconut cream, the coconut milk and the fish sauce and stir gently. Place the trimmed lemongrass on a cutting board and pound the stalks a few times using the back of your knife to release the fragrant oils. Add the lemongrass and the kaffir lime leaves to the pot. Bring the sauce to a boil, set the heat on low and simmer for 15 minutes stirring from time to time. Add the lime juice and taste. Add more salt and lime juice if needed. Turn the heat off and set the pot aside.

Place the salmon fillets on a plate, pat them dry with a paper towel and season both sides with salt and pepper. Heat the sunflower, grapeseed (or another high-smoking point oil) in a large skillet over medium-high heat. Place salmon fillets into the skillet, make sure not to crowd the pan. The fillets should not touch. Sear, undisturbed, for 3-4 minutes until crispy and golden. Flip the fillets using a spatula and sear the other side of each fillet for 2 minutes. Transfer salmon to a plate lined with paper towels to help absorb the extra oil.

To plate: divide the rice between 4-5 plates (depending on the number of your salmon fillets). Spoon about 1/2 cup of sauce, add a salmon fillet in each plate and top with the cilantro and mint leaves (the more the merrier), and a few slices of the chili pepper if using. Garnish with a wedge of lim



Vadouvan French Masala Curry Powder