Description
Easy coconut salmon curry! Salmon fillets roasted with a spice rub and finished in a Thai red curry coconut sauce with spinach. An easy 30-minute dinner.
Ingredients
Scale
- 500 g salmon fillets (2 fillets with skin on)
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- pinch ground ginger
- 1 teaspoon garlic powder
- pinch sea salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml coconut milk
- 2 teaspoons soy sauce
- 1 lime, juice only
- 100 g fresh spinach, washed and chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh coriander, chopped
Instructions
- Step 1: Preheat the oven to 190ºC.
- Step 2: Mix the brown sugar, curry powder, garlic powder, powdered ginger, and sea salt with a teaspoon of water to form a thick paste.
- Step 3: Spread this paste over the salmon and bake in the preheated oven for about 6 minutes.
- Step 4: Heat the olive oil in a high-sided skillet over medium heat.
- Step 5: Sauté the garlic and ginger in the pan until they are soft and fragrant, about 3-5 minutes.
- Step 6: Add in the sugar and red curry paste, whisk to combine and let it simmer for a second or two.
- Step 7: Pour in the coconut milk and soy sauce, bring to a boil, and then simmer for about 2 minutes to thicken.
- Step 8: Add the spinach to the sauce and stir to wilt it.
- Step 9: Add the chopped basil, coriander, and salmon fillets, and continue to cook for a further 5 minutes until the salmon is cooked through.
Notes
Salmon should be opaque and reach an internal temperature of 145°F (63°C). Store leftovers in an airtight container in the fridge for up to 2 days. Use tamari or coconut aminos for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Easy Dinner
- Method: Baking and Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 19 g
- Sodium: 454 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 51 g
- Cholesterol: 138 mg
Keywords: coconut salmon curry, Thai red curry, 30 minute dinner, easy salmon recipe