Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
4
Low
Nutrition per serving
Calories572.5 kcal (29%)
Total Fat44.2 g (63%)
Carbs9.2 g (4%)
Sugars3.1 g (3%)
Protein38 g (76%)
Sodium1198.1 mg (60%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 lbssalmon
1 tablespoonbrown sugar
1 teaspooncurry powder
½ teaspoononion powder
½ teaspoongarlic powder
½ teaspoonkosher salt
more for a larger filet
1 teaspoonsolive oil
1 tablespoonolive oil
2cloves garlic
minced
1 knobginger
small, minced
1 tablespoonlemongrass paste
1 tablespoonbrown sugar
1 tablespoonred curry paste
1can coconut milk
2 tablespoonsfish sauce
or soy sauce
lime
juice and zest
3 cupsfresh spinach
chopped
cilantro
or other fresh herbs
basil
mint
Instructions
Step 1
Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
Step 2
Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
Step 3
Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
Step 4
Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Notes
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Easy
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