comment icon 853 more comments I mean, I know we talked a big game with those barbecue salmon bowls, and those salmon burgers with the crunchy slaw may be one of the most-made, last-minute, healthy-delicious meals of my life. And all the myriad other ways that I love to cook salmon. But I think this one is top of the list for me now. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening. A quality piece of salmon. An aggressively salty-sweet spice rub. A quick high-heat trip to the oven. A simple, creamy, barely spicy, and MEGA flavorful sauce poured over the whole thing. Probably too much (but never too much) lime squeezing. And a steamy rice bed sopping everything up. Count me in.
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Reasons This Curry Salmon Is My Everything:
So fast So easy Comfort food Healthy High protein Lots of good fats Creamy but not in a heavy way JUST THE FLAVOR HONESTLY
And if you like the curry vibe but you’re not so sure about salmon, no judgment. You are in the right place.
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More Salmon Faves
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One More Thing!
This recipe is part of our yummy spinach recipes page. Check it out! 4.9 from 534 reviews
1 1/2 lbs. salmon 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 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
For serving:
cilantro, basil, mint, or other fresh herbs rice
