Coconut Curry Salmon by @pinchofyum

≈ 25 min

4 servings

🐟

680 g

Salmon

🍬

25 g + 1 tbsp

Brown sugar

🍛

2 g

Curry powder

🧅

1 g

Onion powder

🧄

1.5 g

Garlic powder

🧂

3 g

Kosher salt

🫒

37 ml

Olive oil

🧄

6 g

Garlic

🫚

6 g

Ginger

🌿

15 g

Lemongrass paste

🍛

15 g

Red curry paste

🥥

400 ml

Coconut milk

🐟

30 ml

Fish sauce

🍋

2

Lime juice and zest

🥬

90 g

Fresh spinach

  1. Preheat

    Preheat the oven to 450°F (230°C) and line 1 baking sheet.

  2. Combine
    • brown sugar
    • curry powder

    Combine 1 tablespoon brown sugar, curry powder, onion powder, garlic powder, and kosher salt in the small bowl.

  3. Stir
    • olive oil

    Stir 1 to 2 teaspoons olive oil into the spice mixture to form a paste.

  4. Place
    • salmon fillet

    Place the 1.5 lb salmon fillet on the baking sheet and rub the spice paste evenly over it.

  5. Bake
    • salmon fillet

    Bake the salmon for 6 to 10 minutes, until opaque and easily flaked with a fork.

  6. Mince
    • garlic
    • fresh ginger

    Mince the 2 garlic cloves and grate the fresh ginger.

  7. Heat
    • olive oil
    • garlic
    • fresh ginger

    Heat 1 tablespoon olive oil in the skillet over medium heat and sauté the garlic and ginger for 1 minute.

  8. Stir
    • lemongrass paste
    • red curry paste

    Stir in the lemongrass paste and red curry paste, then cook for 30 seconds until fragrant.

  9. Pour
    • coconut milk
    • fish sauce

    Pour the coconut milk and fish sauce into the skillet, then whisk until the sauce is smooth.

  10. Add
    • brown sugar

    Add the remaining 1 tablespoon brown sugar and simmer the sauce for 3 to 5 minutes.

  11. Zest
    • lime

    Zest 1 lime and squeeze the juice from 2 limes.

  12. Stir
    • fresh spinach

    Stir the chopped spinach into the sauce and cook until just wilted, about 1 to 2 minutes.

  13. Stir
    • lime

    Stir lime juice and lime zest into the sauce, then season to taste.

  14. Spoon
    • salmon fillet
    • Red curry paste

    Spoon the coconut curry sauce over the baked salmon and serve immediately.

Coconut Curry Salmon by @pinchofyum

≈ 25 min

4 servings

🐟

680 g

Salmon

🍬

25 g + 1 tbsp

Brown sugar

🍛

2 g

Curry powder

🧅

1 g

Onion powder

🧄

1.5 g

Garlic powder

🧂

3 g

Kosher salt

🫒

37 ml

Olive oil

🧄

6 g

Garlic

🫚

6 g

Ginger

🌿

15 g

Lemongrass paste

🍛

15 g

Red curry paste

🥥

400 ml

Coconut milk

🐟

30 ml

Fish sauce

🍋

2

Lime juice and zest

🥬

90 g

Fresh spinach

Preparation Steps

  1. Step 1/14

    Preheat the oven to 450°F (230°C) and line 1 baking sheet.

    🍳baking sheet

  2. Step 2/14

    Combine 1 tablespoon brown sugar, curry powder, onion powder, garlic powder, and kosher salt in the small bowl.

    🍬brown sugar
    🍛curry powder
    🧅onion powder
    🧄garlic powder
    🧂kosher salt
    🥣small bowl
    🥄measuring spoons

  3. Step 3/14

    Stir 1 to 2 teaspoons olive oil into the spice mixture to form a paste.

    🫒olive oil
    🥣small bowl
    🥄measuring spoons

  4. Step 4/14

    Place the 1.5 lb salmon fillet on the baking sheet and rub the spice paste evenly over it.

    🐟salmon fillet
    🍳baking sheet

  5. Step 5/14

    Bake the salmon for 6 to 10 minutes, until opaque and easily flaked with a fork.

    🐟salmon fillet
    🍳baking sheet

  6. Step 6/14

    Mince the 2 garlic cloves and grate the fresh ginger.

    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board
    🧀microplane grater

  7. Step 7/14

    Heat 1 tablespoon olive oil in the skillet over medium heat and sauté the garlic and ginger for 1 minute.

    🫒olive oil
    🧄garlic
    🫚fresh ginger
    🍳skillet
    🥄spatula

  8. Step 8/14

    Stir in the lemongrass paste and red curry paste, then cook for 30 seconds until fragrant.

    🌿lemongrass paste
    🍛red curry paste
    🍳skillet
    🥄spatula

  9. Step 9/14

    Pour the coconut milk and fish sauce into the skillet, then whisk until the sauce is smooth.

    🥥coconut milk
    🐟fish sauce
    🍳skillet
    🥄spatula

  10. Step 10/14

    Add the remaining 1 tablespoon brown sugar and simmer the sauce for 3 to 5 minutes.

    🍬brown sugar
    🍳skillet
    🥄spatula

  11. Step 11/14

    Zest 1 lime and squeeze the juice from 2 limes.

    🍋lime
    🧀microplane grater
    🔪chef's knife
    🪵cutting board

  12. Step 12/14

    Stir the chopped spinach into the sauce and cook until just wilted, about 1 to 2 minutes.

    🥬fresh spinach
    🍳skillet
    🥄spatula

  13. Step 13/14

    Stir lime juice and lime zest into the sauce, then season to taste.

    🍋lime
    🍳skillet
    🥄spatula

  14. Step 14/14

    Spoon the coconut curry sauce over the baked salmon and serve immediately.

    🐟salmon fillet
    🥄spatula

Composition

Ingredients

Types

Sweeteners, Spices, Seasonings, Oils, Vegetables, Herbs and Aromatics, Condiments, Canned Goods

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 juice and zest, Fresh spinach

Notes

Brown sugar (for the salmon spice paste, for the sauce), Curry powder (for the salmon spice paste), Onion powder (for the salmon spice paste), Garlic powder (for the salmon spice paste), Kosher salt (more for a larger fillet), Olive oil (1–2 teaspoons, for the salmon spice paste, for the sauce), Garlic (minced, for the sauce), Ginger (1 small knob, grated, for the sauce), Lemongrass paste (optional, for the sauce), Red curry paste (for the sauce), Coconut milk (for the sauce), Fish sauce (for the sauce, or soy sauce), Lime juice and zest (lots, for the sauce), Fresh spinach (chopped, for the sauce)

Allergens

Shellfish, Coconut

Dietetics

Dietary regimen

Pescatarian, High-Protein, Low-Carbohydrate

Calories

510 kcal

Macro nutrients

Protein: 38g, Total fat: 32g, Saturated fat: 17g, Carbohydrates: 16g, Fiber: 2g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1050mg, Potassium: 950mg, Iron: 2.3mg, Calcium: 85mg, Selenium: 48mcg

Vitamins

Vitamin D: 16mcg, Vitamin B12: 5.2mcg, Vitamin C: 18mg, Vitamin A: 420mcg RAE, Vitamin K: 115mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

baking sheet, small bowl, measuring spoons, microplane grater, chef's knife, cutting board, skillet, spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Spring Dinner

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Thai, American

Geographic

to inform

Various

Aspect

Texture

Tender, Flaky, Creamy, Silky

Flavors

Savory, Sweet, Spicy, Citrusy, Umami, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze sauce and salmon separately when possible,Thaw overnight in the refrigerator)