Salmon
- 2lbs. Salmon
- 4 Tbsp. brown sugar
- 2 tsp curry powder
- 4 tsp onion powder
- 1 tsp kosher salt
- 4 Tbsp. olive oil
Coconut Curry Sauce
- 2 Tbsp. Olive Oil
- 4 cloves garlic
- 2 small knobs of ginger
- 2 Tbsp lemongrass paste
- 2 Tbsp brown sugar
- 2 Tbsp red curry paste
- 2 can coconut milk
- 4 Tbsp fish sauce or soy sauce
- Lots of lime juice and zest
- 6 cup fresh spinach, chopped
- Cilantro, basil, mint, or other fresh herbs
Instructions
- 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.
- 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
- Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; saute for 5 minutes. Add brown sugar and curry paste; saute for 3 minutes. Add coconut milk. Season with fish sauce and juice to taste. Add spinach; stir into the sauce until wilted.
- Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Summary
Recipe Name
Coconut Curry Salmon
Published On