Coconut curry salmon

Name: Coconut curry salmon
Cuisine: Asian, Indian
Ingredients: 3 salmon filets; 1 tbsp olive oil; Salt and pepper; 1 large shallot, finely chopped; 2 garlic cloves, grated; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste; 1 can unsweetened full fat coconut milk; 1 tbsp fish sauce; 1 tbsp sriracha; 1 cup spinach, roughly chopped; Juice of 1 lime; Rice and cilantro for serving

1 step

This recipe is BEYOND, you have to add it to your list! It’s perfectly spicy, subtly sweet and the limes just take it over the top 🤌🏼 make sure to save!

Updated at: Fri, 09 Feb 2024 06:32:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories832.4 kcal (42%)

Total Fat69.2 g (99%)

Carbs17.4 g (7%)

Sugars3.5 g (4%)

Protein43.3 g (87%)

Sodium1919.1 mg (96%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

large, finely chopped

2garlic cloves

grated

1 Tbspfresh ginger

grated

2 Tbspred curry paste

1can unsweetened full fat coconut milk

1 Tbspfish sauce

1 Tbspsriracha

1 cupspinach

Instructions

Step 1

•Season salmon with salt and pepper. •In a skillet over medium heat add olive oil and place salmon skin side down. Cook until golden, about 5-7 minutes per side. Remove from the skillet. •In the same pan add shallot, garlic and ginger. Cook for 2-3 minutes, until shallot have softened. •Add in red curry paste and cook until the paste is fragrant, about a minute or two. •Pour in coconut milk, add fish sauce and sriracha and bring to a light simmer. Squeeze in lime juice. •Add spinach and cook until wilted. •Return salmon to the pan. Spoon sauce over salmon and serve with rice, limes and top with cilantro

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