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Salmon Coconut Curry

If you are looking for a different take on your usual chicken coconut curry, this is a must try!
  • Serves 4
  • 30 minutes
Coconut-Curry-Salmon-2 (1)

Salmon:

  • 800gs of Quinlan’s Fresh Salmon Fillets 
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (more for a larger filet)
  • 1–2 teaspoons olive oil

Coconut Curry Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small knob of ginger (minced)
  • 1 tablespoon of lemongrass paste  (Alternatively zest of a lemon)
  • 1 tablespoon brown sugar
  • 1 tablespoon red curry paste
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • cilantro, basil, mint, or other fresh herbs

  1. Get the oven ready: Preheat the oven to 220 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
  2. 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).
  3. 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 and lime juice to taste. Add spinach; stir into the sauce until wilted.
  4. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.