Coconut Curry Salmon
Delicious Coconut Curry Salmon cooked with a flavorful coconut curry sauce, rich with spices and fresh ingredients.
Equipment
- oven
- baking sheet
- Pan
Ingredients
Salmon
- 1.5 lbs salmon
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt more for a larger filet
- 1-2 teaspoons olive oil
Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small knob ginger minced
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 can coconut milk
- 2 tablespoons fish sauce or soy sauce
- lime juice and zest to taste
- 3 cups fresh spinach chopped
For serving
- cilantro, basil, mint or other fresh herbs
- rice
Instructions
Preparation
- Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
- Cook rice according to package instructions.
- Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the salmon thickness and desired doneness.
- Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk, season with fish sauce, lime juice, and lime zest. Add spinach and stir into the sauce until wilted.
- Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Notes
Use fresh herbs for best flavor. Adjust the spice level according to preference.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg
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