Empty My Fridge
Coconut Curry Salmon
Ingredients
- Salmon1 ½ lb
- Brown sugar2 tbsp
- Curry · powder, paste4 tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Salt½ tsp
- Olive oil1–2 tsp + 1 tbsp
- Garlic2 cloves
- Ginger1
- Lemongrass paste1 tbsp
- Coconut milk1 can
- Fish sauce2 tbsp
- Lime
- Spinach · chopped3 cups
- Cilantro
- Rice
Instructions
- Preheat the oven to 475°F. Line a baking sheet with foil and set an oven rack about 6 inches from the top.
- Cook the rice according to the package instructions.
- Mix the curry powder, onion powder, garlic powder, kosher salt, brown sugar and the 1-2 teaspoons olive oil into a paste.
- Place the salmon skin side down on the baking sheet and rub the paste generously over the top. Bake for 6 to 12 minutes, depending on thickness and how cooked you want it; the author usually uses 8 to 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil over medium heat. Add the garlic, ginger and lemongrass paste and sauté for 5 minutes.
- Add the brown sugar and red curry paste and sauté for 3 minutes.
- Add the coconut milk. Season to taste with fish sauce, lime juice and lime zest.
- Add the spinach and stir until wilted.
- Serve the salmon over the rice, topped with the sauce, lime juice and fresh herbs.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicGingerRiceBrown sugarLimeSpinachCoconut milkSalmon
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