Empty My Fridge
Coconut Curry Salmon
Ingredientes
- Salmon1 ½ lb
- Brown sugar2 colheres de sopa
- Curry · powder, paste4 colheres de chá
- Onion powder½ colher de chá
- Garlic powder½ colher de chá
- Salt½ colher de chá
- Olive oil1–2 colheres de chá + 1 colher de sopa
- Garlic2 dentes
- Ginger1
- Lemongrass paste1 colher de sopa
- Coconut milk1 lata
- Fish sauce2 colheres de sopa
- Lime
- Spinach · chopped3 xícaras
- Cilantro
- Rice
Modo de preparo
- 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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