Coconut Curry Salmon
Salmon:
1 1/2 lbs. salmon
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 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 of ginger (minced)
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk (14 oz)
2 tablespoons fish sauce or soy sauce
lots of lime juice and zest
3 cups fresh spinach, chopped
For serving:
cilantro, basil, mint, or other fresh herbs
rice
INSTRUCTIONS
Get the oven ready: 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.
Make your rice: Cook rice according to package instructions.
Salmon: 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 (depends on salmon thickness and desired doneness – 8-10 minutes).
Coconut Curry Sauce: 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 and lime juice to taste. Add spinach; stir into the sauce until wilted.
Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
www.pinchofyum.com (video demo available at website)
Total Time: 30 min
Comments