Coconut Curry Salmon

Broiled to perfection and then smothered in a silky, spicy and flavorful coconut curry sauce and topped with fresh mint, cilantro and basil, this recipe makes the perfect dinner and is ready in 20 minutes.

Ingredient Notes and Health Benefits:

Salmon: A great source of lean protein and healthy fats, salmon is one of my favorite types of seafood.  It’s also high in selenium, antioxidants and B vitamins.  I recommend buying fresh wild caught salmon.

Fresh Ginger: It adds so much flavor to this recipe (and is super fragrant when you cook it!). Ginger aids in digestion and helps lower inflammation.

Fresh Garlic: High in vitamin B6, vitamin C and manganese, garlic is healthy and so flavorful. Try to use fresh chopped garlic rather than minced.

Red Curry Paste: This ingredient is very common as a base in thai recipes. I most often use the Thai Kitchen brand, and it’s found in the asian food aisle of your grocery store.

Fresh Mint: A great source of vitamin A and antioxidants, and provides a great fresh contrast to the spicy sauce.

Fresh Basil: Is an anti-inflammatory, high in antioxidants, aids in digestion and helps balance the body’s pH levels.

How to Make Coconut Curry Salmon:

First, place salmon on a baking sheet with aluminum foil. Brush salmon with olive oil. Mix rub ingredients in a small bowl and then rub into salmon.  Place coconut oil, ginger, garlic and lemon zest in a skillet and cook over medium heat until fragrant (about 1-2 minutes), stirring often. Add curry paste and cook another 1-2 minutes. Set oven to broil and cook salmon for 5-8 minutes, depending on how cooked you like your salmon.  Add coconut milk, fish sauce and spinach to the skillet. Simmer for about 5 minutes, stirring often. The sauce will thicken.  Chop the herbs (cilantro, mint, basil).  Remove salmon from oven, pour sauce over salmon with a ladle, and then top with fresh herbs. This recipe is great with rice or cauliflower rice.

Coconut Curry Salmon

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

24oz wild caught salmon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sea salt
1 tsp brown sugar
2 tsp olive oil

Sauce:
1 tbsp coconut oil
1 can reduced fat coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp fresh ginger, chopped
1 tbsp lemon zest
1 tbsp chopped garlic
2 cups spinach, chopped

Garnish:
Fresh mint, basil and cilantro

Instructions

1. Place salmon on a baking sheet with aluminum foil. Brush salmon with olive oil. Mix rub ingredients in a small bowl and then rub into salmon.
2. Place coconut oil, ginger, garlic and lemon zest in a skillet and cook over medium heat until fragrant (about 1-2 minutes), stirring often.
3. Add curry paste and cook another 1-2 minutes.
4. Set oven to broil and cook salmon for 5-8 minutes, depending on how cooked you like your salmon.
5. Add coconut milk, fish sauce and spinach to the skillet. Simmer for about 5 minutes, stirring often. The sauce will thicken.
6. Chop the herbs (cilantro, mint, basil).
7. Remove salmon from oven, pour sauce over salmon with a ladle, and then top with fresh herbs.
8. This recipe is great with rice or cauliflower rice.