Coconut Curry Salmon

Nguyên liệu

• 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

Cách làm

1. 1

   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.

2. 2

   Cook rice according to package instructions.

3. 3

   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.

4. 4

   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.

5. 5

   Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.