Thai Red Curry Salmon Meatballs is a West meets South East Asia dish using wild Atlantic salmon meat and Thai red curry paste. I love how this dish is flavourful, packed with fish protein, and refreshed with bell peppers, carrots, and baby spinach. It is a one-pan wonder that makes a balanced healthy meal for you and your family.
Cilantro for garnish and extra touch of flavour in each bite is a beautiful idea.
When I got the salmon fillet, it was not skinless so in order to remove the skin, I had to peel the meat off of the skin. If it was a whole fish, I am pretty sure you can take the skin off of the meat. I would love to learn about salmon’s anatomy so I can also remove any fish bones. Thankfully, grocery stores do a good job at removing the bones so I can remain an amateur level at that for now.
Thai Red Curry Salmon Meatballs
Ingredients
Salmon Meatballs
- 500 g salmon, skin and bones removed roughly chopped
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne
- 1/4 tsp ground cinnamon
- salt and pepper to season
- 1 Tbsp soy sauce
Thai Red Curry
- 2 Tbsps butter
- 1/3 cup Thai red curry paste
- 1 shallot, chopped
- 1/2 cup carrots, finely sliced
- 3 cups baby spinach
- 1 can 400g coconut milk
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce
- cilantro as garnish
Instructions
- In a mixing bowl, mix salmon, ground ginger, garlic powder, ground cayenne, ground cinnamon, salt and pepper to taste and 1 Tbsp of soy sauce. Lightly coat hands with olive oil and roll salmon into 1 Tbsp size balls, place on parchment paper lined baking sheets. Bake at 365 F for 20 minutes, or until the top is slightly golden. Set aside.
- In a large pan, melt butter and Thai red curry paste, add shallot and ginger. Cook until fragrant. Add bell peppers, spinach, coconut milk, fish sauce, soy sauce, and salmon meatballs. Bring to a simmer and cook until vegetables are tender. Enjoy over rice! 🙂
Sauté the shallot, garlic, and red curry paste until shallot is lightly browned. Add in the bell peppers and carrot slices and cook until tender before adding the canned coconut milk. Make sure you use canned coconut milk and not the barista coconut milk 🙂
Add the baked salmon meatballs into the pan of sauce and vegetables!
This Thai Red Curry Salmon Meatballs dish is going to be a highlight in your home all seasons. It’s truly a balanced meal over jasmine rice or a favourite carbohydrate of your choice. Enjoy!
