Easy Coconut Salmon Curry Recipes
COCONUT CURRY SALMON
Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.
Provided by Lindsay
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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 and lime juice to taste. Add spinach; stir into the sauce until wilted.
- Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Nutrition Facts : Calories 476 calories, Sugar 5.3 g, Sodium 1207.4 mg, Fat 30 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 1.2 g, Protein 41.1 g, Cholesterol 86.9 mg
CREAMY COCONUT SALMON CURRY
This creamy salmon curry features a simple baked salmon with a brown sugar curry spiced crust drizzled with a creamy coconut sauce and served over a bed of rice. All ingredients are from Aldi!
Provided by Deborah Rainford
Categories Easy Dinner
Number Of Ingredients 18
Steps:
- Preheat the oven to 190ºC.
- Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add in a pinch of sea salt and mix it with a drop of water to turn it all into a thick paste. Spread this paste over the salmon and bake in a hot oven for about 6 minutes.
- Saute the garlic and ginger in a pan with a drop of oil until they are soft and fragrant. Add in the sugar and red curry paste. It will get very thick. Give it all a whisk and let it simmer for a quick second. Pour in the coconut milk, soy sauce, and bring to a boil. The sauce will need to simmer for about 2 minutes to let it thicken up.
- Once the sauce is made, turn off the heat and add in the spinach, coriander and basil and squeeze in the lime juice.The heat from the coconut sauce will wilt the spinach, rather than you needing to leave the sauce over the heat, or cook the spinach separately.
- Cook your rice, place your salmon on top and drizzle (or free-pour) that sauce onto your salmon and let that rice soak up all that sauce.
Nutrition Facts : Calories 463 kcal, Sugar 19 g, Sodium 454 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 24 g, Fiber 1 g, Protein 51 g, Cholesterol 138 mg, UnsaturatedFat 12 g, ServingSize 1 serving
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