Coconut Curry Salmon

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Easy and delicious recipe perfect for busy weeknights. Substitute shrimp or chicken for the salmon or add in more veggies (carrots, peppers, squash and mushrooms would all be great here).

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Course Main Course, Main Dishes

Ingredients
  

Coconut Curry Sauce

Instructions
 

  • 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.
  • Make your rice: Cook rice according to package instructions.
  • For the 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 level of doneness.
  • For the sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add balsamic vinegar and curry powder; 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.
  • To serve, place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

Notes

For serving:
• cilantro, basil, mint, or other fresh herbs
• rice
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