Coconut Curry Salmon
I’ve been on a coconut and curry kick lately. Both ingredients are super healthy and add an exotic twist to most recipes. As I was prepping to bake salmon last night, it hit me that I should try something new. I usually cook it with olive oil, sea salt, pepper, and whatever spices I feel like using that day, baked with a few lemon wedges. But as I reached for some spices, I saw yellow curry powder and decided to try something different.
I created my own coconut curry salmon marinade and it turned out surprisingly well.
For coconut curry salmon, you will need:
– 1 1lb piece of fresh salmon
– 1 lemon, juiced
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1 tablespoon yellow curry powder
– 1/2 teaspoon sea salt
– 1 tablespoon olive oil
– 1/2 cup coconut milk
– 1 tablespoon of honey (optional)
To make coconut curry salmon:
Prepare the marinade
Mix all of the above ingredients into a bowl (minus the salmon). Rinse the salmon and pat dry. In a 1 gallon plastic bag, place the salmon inside and cover completely with the marinade. Let sit in the refrigerator for 1-2 hours.
Cook the salmon
Preheat oven to 350°F. Place the salmon in a shallow pan lined with aluminum paper (makes cleanup easier). Make sure to cover the salmon with the entire marinade. Cook for 20-25 minutes, until the salmon is slightly flaky.
I served the salmon with sautéed spinach. All you need is a teaspoon of olive oil, a glove of minced garlic, a tablespoon of raisins, handful of spinach, and some sea salt to taste. Delish!