Coconut Curry Salmon and Rice - Mountain Town Olive Oil

Course Main Course, Main Dishes

1 tbsp MTOO Persian Lime Olive Oil
2 cloves garlic minced
1 tbsp small knob of ginger minced
1 tbsp of lemongrass paste
1 tbsp MTOO Honey Ginger Balsamic Vinegar Coconut or Lemongrass Mint might work too
2 tsp Yellow Curry Powder
1 tsp MTOO Sriracha Hot Chili Spice Blend to taste for heat
1 can coconut milk full fat for extra creamy taste
2 tbsp fish sauce or soy sauce
2 each zest and juice of 2 limes
3 cups fresh spinach chopped

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.

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

Tried this recipe?Let us know how it was!