Coconut Curry Salmon
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(536)
Ingredients
4 servings
- 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
- 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
- 2 tablespoons fish sauce or soy sauce
- Lots of lime juice and zest
- 3 cups fresh spinach, chopped
- Cilantro, basil, mint, or other fresh herbs
- Rice
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Preparation
Chef’s notes
If you try broiling the salmon, it can work (I have done it many times) but it is possible for your salmon, when rubbed with the sugar mixture, to light on fire if you get it too close to the heating element of your oven. If you are concerned about this, I would just use the regular oven temp of 450/475 as directed and wait until the oven has preheated to put your salmon in.