Coconut Curry Salmon
Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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
- 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
- rice
Steps
Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
Cook rice according to package instructions.
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 and FAQs for potential broiling issues and alternative methods.
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, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
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