Coconut Curry Salmon

• s. salmon↗1
• brown sugar↗2 tablespoon
• curry powder↗1 teaspoon
• onion powder↗2 teaspoon
• garlic powder↗1 teaspoon
• kosher salt↗0.5 teaspoon

  more for a larger filet

• olive oil↗2 tablespoon
• olive oil↗1 tablespoon
• cloves garlic↗2

  minced

• small knob of ginger1

  minced

• lemongrass paste↗1 tablespoon
• brown sugar↗1 tablespoon
• red curry paste↗1 tablespoon
• can coconut milk↗1
• fish sauce or soy sauce↗2 tablespoon
• lots of lime juice and zest
• fresh spinach, chopped↗3 cup
• cilantro, basil, mint, or other fresh herbs↗
• rice↗

Step-by-step instructions

1. 1

   Get the oven ready: 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.

2. 2

   Make your rice: Cook rice according to package instructions.

3. 3

   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 doneness – I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.

4. 4

   Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; 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.

5. 5

   Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.