Recipe

Coconut Curry Baked Salmon

Name: Coconut Curry Baked Salmon
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Ingredients: 4 salmon fillets; 400 ml coconut milk; 2 tablespoons mild curry paste; 1 tablespoon lime juice; 1 teaspoon grated fresh ginger; 100 g baby spinach; 1/2 teaspoon salt; 2 tablespoons fresh coriander

Salmon baked in a fragrant coconut and mild curry sauce, ideal over rice.

Servings: 4
Prep: 12 min
Cook: 18 min

Prep: 12 min
Cook: 18 min
Total: 30 min

Ingredients

Method

Heat the oven to 190 C (375 F).
Whisk the coconut milk, curry paste, ginger, lime juice and salt in a baking dish.
Stir in the spinach, then set the fillets in the sauce.
Bake 15 to 18 minutes until the fish is opaque and flakes easily.
Spoon the sauce over the fish.
Top with coriander and serve with rice.

Tips

Curry pastes differ in heat and salt, so taste the sauce first. Check the thickest part: the flesh should be opaque and flake easily with a fork, and you should follow your food-safety agency guidance on safe internal temperature.

Storage

Cool promptly, refrigerate in a sealed container and reheat gently until steaming hot. The sauce may separate slightly; stir to bring it back together.

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