Coconut Curry Salmon: Quick, Creamy Bliss for Dinner

Experience the delightful Coconut Curry Salmon, blending tender salmon with a creamy coconut curry sauce, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 fillets

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

4 fillets Fresh Salmon Use fresh salmon for best flavor

For the Sauce

1 can Coconut Milk Light coconut milk can be used for a healthier option
2 tablespoons Curry Powder Quality ground curry enhances flavor
1 tablespoon Lemongrass Paste Fresh lemon zest can work in a pinch
3 cloves Garlic Use freshly grated for best flavor
1 tablespoon Ginger Freshly grated for optimal taste
1 tablespoon Lime Juice Start with this and adjust to taste

For Optional Additions

2 cups Spinach Can substitute with frozen spinach
Additional Veggies Bell peppers or zucchini for extra crunch

Equipment

Oven
Saucepan
Baking Sheet
Whisk

Method

Step-by-Step Instructions

Preheat the oven to 450°F (230°C) and pat the salmon dry with a paper towel.
Mix salt, sugar, and other spices to create a rub. Coat the salmon fillets generously.
Place the seasoned fillets on a laundry baking sheet and bake for 10-12 minutes, until opaque.
In a saucepan, heat coconut milk and whisk in curry powder, garlic, ginger, and lemongrass. Simmer for 5-7 minutes.
Stir in lime juice and adjust seasoning if needed.
Serve the salmon over rice, drizzled with coconut curry sauce and garnish with spinach or veggies.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Use fresh ingredients for the best flavor. Always monitor the salmon to prevent overcooking.

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