Coconut Curry Salmon

Name: Coconut Curry Salmon
Total time: 40 min
Ingredients: 1 ½ lb Salmon; 2 tbsp Brown sugar; 4 tsp Curry, powder, paste; ½ tsp Onion powder; ½ tsp Garlic powder; ½ tsp Salt; 1–2 tsp + 1 tbsp Olive oil; 2 cloves Garlic; 1 Ginger; 1 tbsp Lemongrass paste; 1 can Coconut milk; 2 tbsp Fish sauce; Lime; 3 cups Spinach, chopped; Cilantro; Rice

By Pinch of Yum · 40 min

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 and line a baking sheet with foil. Place a rack about 6 inches from the top.
Cook the rice according to the package instructions.
Mix the curry powder, onion powder, garlic powder, brown sugar (1 tablespoon), salt and 1 to 2 teaspoons of olive oil into a paste. Set the salmon skin side down on the sheet and rub the paste over the top.
Bake the salmon for 6 to 12 minutes, depending on thickness and preferred doneness.
Heat 1 tablespoon of olive oil over medium heat. Add garlic, ginger and lemongrass and sauté for 5 minutes.
Add the brown sugar (1 tablespoon) and red curry paste and sauté for 3 minutes.
Pour in the coconut milk. Season with fish sauce or soy sauce, lime juice and lime zest to taste. Stir in the spinach until wilted.
Place the salmon over the rice, then spoon the sauce over it and top with fresh herbs.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Ginger Rice Brown sugar Lime Spinach Coconut milk Salmon

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