pan-seared salmon in a coconut-lime yellow curry sauce

Searing salmon just right while a sauce comes together from raw ginger, sliced lemongrass, and fresh lime zest takes real coordination, both happening on one burner at once. Some evenings you have exactly that much bandwidth and not a drop more, and the elimination phase does not pause to check. Show up anyway, and this dinner meets you partway.

Salmon holds omega-3 fats that play a role in how the body handles an inflammatory response, and turmeric contributes curcumin, which researchers have looked at for a similar effect. Neither is a stand-alone fix. Together they are one more small deposit in the slow account you are building toward remission.

Grate ginger fresh, zest the lime straight over the pan, and cook with the window cracked so the whole house catches the smell of it. Choose salmon from a source you trust if you can. Spoon the sauce over the fish, add cilantro and basil, and give the plate a few extra seconds of your attention before the first bite.

Ingredients

For the salmon

• 1 lb salmon, sliced into 3 to 4 pieces
• 2 tbsp olive oil
• salt, to season

For the coconut curry sauce

• 2 tbsp olive oil
• 2 shallots, sliced
• 4 cloves garlic, sliced
• 1-inch knob ginger, minced or grated
• 2-inch piece fresh lemongrass, sliced
• 1/4 cup lime juice
• 1/4 cup water
• 1 tsp lime zest (about the zest of 1 small lime)
• 2 tbsp cilantro, chopped (plus more for garnish, optional)
• 2 tbsp basil or Thai basil, chopped (plus more for garnish, optional)
• 2 tbsp coconut sugar
• 1 tbsp turmeric powder
• 1 tsp sea salt
• 2 cups full-fat coconut milk
• lime wedges, for garnish (optional)

The source builds its curry on turmeric powder rather than a packaged curry blend, so there are no seed-spices to remove. Every ingredient is already AIP Core and seed-free, so no swaps were needed.

Method

Pat the salmon dry and season it with salt. Warm the olive oil in a large skillet over medium-high heat, then lay the salmon in skin side down if it has skin. Sear it without moving it until the underside is golden, then turn it and cook the other side until the fish is just cooked through and flakes easily. Lift the salmon onto a plate and set it aside while you build the sauce.

Add the second measure of olive oil to the same pan over medium heat. Soften the shallots, garlic, ginger, and lemongrass, stirring until everything is fragrant and the shallots are translucent. Pour in the lime juice and water and let it bubble for a moment to loosen anything stuck to the pan.

Stir in the lime zest, cilantro, basil, coconut sugar, turmeric, and sea salt, then pour in the coconut milk. Bring the sauce to a gentle simmer and let it cook down for several minutes until it thickens slightly and turns a deep gold. Taste and adjust the salt and lime.

Slide the salmon back into the sauce, spooning it over the fish to warm it through. Serve warm, finished with extra cilantro, basil, and lime wedges if you like.

Instant Pot variation

This recipe relies on a good sear and a quick reduction, both of which the stovetop does best. If you want to use an Instant Pot, set it to Saute, sear the salmon in the oil, then set it aside. Soften the aromatics on Saute, add the liquids and seasonings, stir in the coconut milk, and let it reduce on Saute rather than under pressure, since pressure-cooking would overcook the fish and break the coconut milk. Return the salmon to warm at the end. No pressure-cook time is used, so none needs flagging.

*Adapted from healmedelicious.com*