Coconut Curry Salmon
A delicious Coconut Curry Salmon dish featuring tender salmon with a rich coconut curry sauce, served over rice.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 400 kcal
Oven
baking sheet
Pot for Rice
skillet
Salmon
- 1.5 lbs salmon
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more for a larger filet)
- 1-2 teaspoons olive oil
Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 small knob ginger (minced)
- 1 tablespoon lemongrass paste
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 1 can coconut milk
- 2 tablespoons fish sauce or soy sauce
- lime juice and zest lots of
- 3 cups fresh spinach (chopped)
For serving
- cilantro, basil, mint, or other fresh herbs
- rice
Preparation
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.
Cook rice according to package instructions.
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; 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, and add spinach; stir into the sauce until wilted.
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 30mgIron: 2mg
Keyword Coconut Curry Salmon, Coconut Milk, curry, Healthy Recipe, Quick Dinner, Salmon