Curry-Coconut Salmon Fillets with Spinach
- 500g / 1.1 lb salmon fillet cut into portions
- 65g / 2.3 oz fresh spinach
- 400 ml / 13.5 fl oz coconut milk
- 1 ½ teaspoons / 7.5 ml red curry paste
- 1 teaspoon / 5 ml Japanese soy sauce
- 1 teaspoon / 5 ml salt
- 1 tablespoon / 15 ml oil
- ½ teaspoon / 2.5 ml chili flakes
- 2 pinches black pepper
- 1 lime
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl whisk together 1 can of coconut milk 2 tablespoons of soy sauce 2 teaspoons of curry paste 1 teaspoon of chili flakes 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add 4 salmon fillets and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Remove the salmon from the marinade letting any excess liquid drip off. Place the fillets on the prepared baking sheet leaving about 1 inch of space between each piece.
4. Drizzle 2 tablespoons of oil over the salmon and bake in the preheated oven for 12-15 minutes or until cooked through.
5. While the salmon is baking heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 cup of fresh spinach and cook until wilted about 2-3 minutes. Season with salt and pepper to taste.
6. Serve the baked salmon fillets with the wilted spinach and a squeeze of fresh lime juice. Enjoy with a side of rice or noodles.
- Baking sheet
- Parchment paper
- Whisk
- Large bowl
- Refrigerator
- Oven
- Skillet
- Spatula
- Cutting board
- Knife
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