Coconut Curry Salmon

Name: Coconut Curry Salmon
Total time: 40 min
Ingredients: 1 ½ lb Salmon; 2 EL Brown sugar; 4 TL Curry, powder, paste; ½ TL Onion powder; ½ TL Garlic powder; ½ TL Salt; 1–2 TL + 1 EL Olive oil; 2 Zehen Garlic; 1 Ginger; 1 EL Lemongrass paste; 1 Dose Coconut milk; 2 EL Fish sauce; Lime; 3 Tassen Spinach, chopped; Cilantro; Rice

Von Pinch of Yum · 40 Min.

Zutaten

Salmon1 ½ lb
Brown sugar2 EL
Curry · powder, paste4 TL
Onion powder½ TL
Garlic powder½ TL
Salt½ TL
Olive oil1–2 TL + 1 EL
Garlic2 Zehen
Ginger1
Lemongrass paste1 EL
Coconut milk1 Dose
Fish sauce2 EL
Lime
Spinach · chopped3 Tassen
Cilantro
Rice

Zubereitung

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.

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