Coconut Curry Salmon

15 min
Medium

4 servings

🐟

0.68 kg

Salmon

🍚

15 g

Brown Sugar

🧂

5 g

Curry Powder

🧅

2.5 g

Onion Powder

🧄

2.5 g

Garlic Powder

🧂

2.5 g

Kosher Salt

🫒

5 ml

Olive Oil

🧄

2 cloves

Garlic

🍠

1 knob

Ginger

🌾

15 g

Lemongrass Paste

🌶️

15 g

Red Curry Paste

🥥

400 ml

Coconut Milk

🐟

30 ml

Fish Sauce

🍋

1

Lime

🥬

0.71 l

Spinach

Preparation Steps

  1. Step 1/5

    Make a paste with the spices and olive oil and rub it on your salmon

  2. Step 2/5

    Bake at 450 for 6-10 mins depending on thickness

  3. Step 3/5

    For the sauce, heat olive oil and sauté garlic, ginger, lemongrass paste, brown sugar, and red curry paste

  4. Step 4/5

    Add coconut milk, fish sauce, lime juice and zest, and bring to a simmer

  5. Step 5/5

    Add chopped spinach and cook until wilted

Composition

Ingredients

Types

Fish, Spices, Oil, Dairy, Sauces, Fruit, Vegetables

Ingredients

Salmon, Brown sugar, Curry powder, Onion powder, Garlic powder, Kosher salt, Olive oil, Garlic, Ginger, Lemongrass paste, Red curry paste, Coconut milk, Fish sauce, Lime, Spinach

Allergens

Fish, Coconut

Dietetics

Dietary regimen

Pescatarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Baking tray, Mixing bowl, Knife, Grater

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Flaky

Flavors

Savory, Sweet, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2-3 days (Covered), freezer : 1 month (In airtight container)