Description
Coconut Curry Salmon features broiled salmon with a flavorful salty-sweet spice rub, paired with a rich and creamy coconut curry sauce made with red curry paste, lemongrass, and fresh herbs. Served over steamed rice and fresh spinach, this dish offers a perfect balance of vibrant flavors and comforting textures for a satisfying meal.
Ingredients
Scale
Salmon and Spice Rub
- 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
Coconut Curry Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small knob of ginger, minced
- 1 tablespoon 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 for garnish
Serving
- Rice, cooked according to package instructions
Instructions
- Preheat and Prepare: Preheat the oven to 475°F and line a baking sheet with foil. Position an oven rack about 6 inches from the top to prepare for broiling.
- Cook Rice: Cook rice according to package instructions to serve as a base for the salmon and sauce.
- Make Spice Rub and Broil Salmon: Combine brown sugar, curry powder, onion powder, garlic powder, kosher salt, and olive oil to form a paste. Place salmon skin side down on the foil-lined baking sheet and rub the paste liberally over the top. Broil the salmon for 6-12 minutes depending on thickness and preferred doneness, typically 8-10 minutes.
- Prepare Coconut Curry Sauce: Heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic, ginger, and lemongrass paste and sauté for 5 minutes until fragrant. Stir in brown sugar and red curry paste and cook for another 3 minutes. Pour in coconut milk and season with fish sauce or soy sauce, lime juice, and lime zest to taste.
- Add Spinach: Stir fresh chopped spinach into the curry sauce until wilted and well incorporated.
- Assemble and Serve: Place the broiled salmon over the cooked rice. Spoon the coconut curry sauce generously on top, garnish with fresh herbs like cilantro, basil, or mint, and add additional lime juice if desired.
Notes
- This recipe uses a broiling method to cook the salmon to get a crispy top with tender inside.
- Adjust cooking time of salmon to your preferred level of doneness and thickness of the filet.
- If concerned about broiling, you can bake the salmon at 400°F for 12-15 minutes as an alternative.
- Fresh herbs add brightness to the rich curry; feel free to use a mix based on availability.
- Fish sauce adds umami but can be substituted with soy sauce for a vegetarian or soy-friendly option.
Nutrition
- Serving Size: 1 serving
- Calories: 476
- Sugar: 5.3 g
- Sodium: 1207.4 mg
- Fat: 30 g
- Saturated Fat: 16.5 g
- Unsaturated Fat: 13.2 g
- Trans Fat: 0 g
- Carbohydrates: 10.7 g
- Fiber: 1.2 g
- Protein: 41.1 g
- Cholesterol: 86.9 mg
