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
Step 1
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.
Step 2
Cook rice according to package instructions.
Step 3
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 – I usually opt for 8-10 minutes).
Step 4
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, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
Step 5
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Step 6
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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.
