Baked Coconut Curry Salmon
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(45)
Ingredients
6 servings
- 4 (4-6 ounce) salmon filets, cubed
- 2 ounces cream cheese, at room temperature
- 2-3 tablespoons spicy curry powder (homemade in notes)
- 1/4 cup Thai red curry paste
- 1 tablespoon fresh grated ginger
- 1 shallot, chopped
- salt and black pepper
- 1 1/2 cups canned full-fat coconut milk
- 3 tablespoons tamari/soy sauce
- 4 tablespoons salted butter
- 1 tablespoon sesame seeds
- 1 mango, diced
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro or Thai basil, chopped
- 2 green onions, chopped
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Preparation
Step 1
1. Preheat the oven to 425°.2. In a baking dish, toss together the salmon, cream cheese, curry powder, curry paste, ginger, and shallot. Season with salt and pepper. Pour over the coconut milk. Add the tamari. Stir until creamy and well mixed. Arrange the butter slices over the salmon. Sprinkle with sesame seeds. Bake for 20-30 minutes until the sauce thickens and the salmon is cooked to your liking.3. Meanwhile, make the salsa. Mix everything in a bowl. 4. Serve the salmon and sauce over bowls of rice. Top with lots of mango salsa.
Step 2
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