Coconut curry Salmon

Name: Coconut curry Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 1/2 lbs. salmon; 1 tablespoon brown sugar; 1 teaspoon curry powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt (more for a larger filet); 1–2 teaspoons olive oil; Coconut Curry Sauce:; 1 tablespoon olive oil; 2 cloves garlic (minced); 1 small knob of ginger (minced); 1 tablespoon of lemongrass paste; 1 tablespoon brown sugar; 1 tablespoon red curry paste; 1 can coconut milk; 2 tablespoons fish sauce or soy sauce; lots of lime juice and zest; 3 cups fresh spinach, chopped; cilantro, basil, mint, or other fresh herbs

4 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 13:34:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories593.5 kcal (30%)

Total Fat45.2 g (65%)

Carbs12.5 g (5%)

Sugars5.6 g (6%)

Protein38 g (76%)

Sodium1274.7 mg (64%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

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.