Baked Coconut Curry Salmon

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Half Baked Harvest

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(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

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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.

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Baked Coconut Curry Salmon

Ingredients

Preparation

Step 1

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