Baked wild stuck Salmon Coconut red Curry Sauce over a bed of sautéed spinach. This dish is full of protein and healthy fats in an effort to keep you glad for hours. The sauce in this dish is wonderful! exquisite flavorful and whips up very quickly! In truth, you'll be tempted to slurp up the sauce with a spoon! whilst it may be real that I spent a small foodie fortune on salmon this past weekend ($28/pound), I couldn’t assist myself, and that i guess you wouldn’t be capable of face up to either! This 30 minute meal is nutritious and clean to make. fresh salmon with a Thai pink fish curry sauce will tempt you to devour it with a spoon! this is a whole meal, however sense free to feature a cauliflower rice or sticky rice.
INGREDIENTS
- 1 - 1 1/2 pounds wild caught salmon cut into 4 pieces
- 1-2 tablespoon olive oil
- salt and pepper to taste
Red Curry Sauce
- 1 14 ounce can coconut cream
- 1 1/2 tablespoons red curry paste
- 1 1/2 tablespoons fish sauce
- 1 tablespoon fresh ginger, minced
Sautéed Spinach
- 1 tablespoon butter
- 1 leek stalk, sliced
- 3-4 cups baby spinach
- sliced basil for garnish
INSTRUCTIONS
- Preheat oven to 350 stages. Line baking sheet with foil or parchment paper and set aside.
- Coat each facets of salmon with olive oil. Season with salt and pepper. area skin side on organized baking sheet. Bake for 20 minutes.
- In a small saucepan over medium warmness combine the coconut cream, curry paste, fish sauce, and ginger. warmness till blended. add salt and pepper to taste.
- In a massive skillet over medium heat melt butter. upload leek and saute for 1-2 minutes. upload spinach and saute till favored consistency (approximately 1 minute).
- To serve vicinity salmon over spinach and top with curry sauce. Garnish with sliced basil.
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