Pinch of Yum Coconut Curry Salmon
Forget bland chicken and boring salads! Dive headfirst into a flavor explosion with Pinch of Yum's Coconut Curry Salmon. This dish isn't just easy to whip up, it's a tastebud tango of sweet, salty, spicy, and creamy.
Ingredients
Salmon:
- 680 grams 1.5 lbs salmon fillets
- 1 tablespoon 15 grams brown sugar
- 1 teaspoon 4 grams curry powder
- 1/2 teaspoon 2 grams onion powder
- 1/2 teaspoon 2 grams garlic powder
- 1/2 teaspoon 2 grams kosher salt
- 1 –2 teaspoons 18-36 ml olive oil
Coconut Curry Sauce:
- 1 tablespoon 15 ml olive oil
- 2 cloves garlic minced (about 10 grams)
- 1 small knob of ginger minced (about 5 grams)
- 1 tablespoon 15 ml lemongrass paste
- 1 tablespoon 15 grams brown sugar
- 1 tablespoon 15 ml red curry paste
- 1 can 400 ml coconut milk
- 2 tablespoons 30 ml fish sauce or soy sauce
- Lime juice and zest to taste
- 3 cups 75 grams fresh spinach, chopped
For serving:
- Cilantro basil, mint, or other fresh herbs, chopped
- Rice cooked according to package instructions
Instructions
- Preheat the oven to 475 degrees Fahrenheit (245 degrees Celsius). Line a baking sheet with foil and place it on a rack near the top of the oven, about 6 inches away from the heating element.
- Cook the rice according to the package instructions.
- Make the spice paste by mixing the brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil in a small bowl.
- Place the salmon fillets skin-side down on the prepared baking sheet. Rub the spice paste over the top of the salmon fillets.
- Bake the salmon for 6-12 minutes, depending on the thickness of the fillets and your desired level of doneness.
- While the salmon is baking, heat the olive oil in a pan over medium heat. Add the garlic, ginger, and lemongrass, and saute for 5 minutes.
- Add the brown sugar and red curry paste, and saute for 3 minutes.
- Pour in the coconut milk and season with fish sauce, lime juice, and lime zest to taste. Stir in the spinach until it is wilted.
- Once the salmon is cooked, place the fillets over the cooked rice and pour the coconut curry sauce over the top.
- Garnish with fresh herbs, such as cilantro, basil, or mint, and enjoy!
Notes
If you prefer, you can cut the salmon into steaks and cook them in the simmering coconut curry sauce for 8-10 minutes.
Broiling the salmon is an alternative cooking method, but be careful not to let the salmon burn.