Ingredients
Salmon and Spice Rub
- 500 g salmon fillets (2 salmon fillets with skin on)
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- pinch ground ginger
- 1 teaspoon garlic powder
- pinch sea salt
Curry Sauce
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 2 tablespoons fresh ginger (minced)
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml coconut milk (full fat or low fat)
- 2 teaspoons soy sauce
- 1 lime (juice only)
- 100 g fresh spinach (washed and chopped)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh coriander (chopped)
To Serve
- Fluffy basmati or jasmine rice (quantity as desired)
Instructions
- Preheat the oven: Preheat your oven to 190ºC to prepare for baking the salmon.
- Make the spice rub: In a small bowl, combine the demerara sugar, curry powder, garlic powder, ground ginger, and a pinch of sea salt. Add about a teaspoon of water and mix until it forms a thick paste. Spread this spice paste evenly over the salmon fillets.
- Bake the salmon: Place the coated salmon fillets on a baking tray and bake in the preheated oven for about 6 minutes until just cooked through.
- Prepare the coconut curry sauce: Heat olive oil in a high-sided skillet over medium heat. Add the minced garlic and ginger, sautéing for 3-5 minutes until fragrant and softened. Stir in the demerara sugar and Thai red curry paste, letting the mixture thicken slightly while whisking.
- Add coconut milk and simmer: Pour in the coconut milk and soy sauce, bring the mixture to a boil, then reduce heat to a simmer. Allow it to simmer gently for about 2 minutes to thicken the sauce.
- Incorporate spinach and herbs: Add the chopped spinach to the sauce and stir until wilted. Then add the chopped basil and coriander, mixing gently.
- Combine salmon and sauce: Nestle the baked salmon fillets into the sauce and continue cooking on low heat for 5 minutes, allowing the salmon to absorb the flavors and cook through fully.
- Serve: Spoon the creamy coconut salmon curry over fluffy basmati or jasmine rice. Drizzle extra sauce over the top before serving.
Notes
- Using skin-on salmon fillets helps keep the fish moist while baking.
- You can adjust the amount of Thai red curry paste to control the spice level.
- Full-fat coconut milk creates a richer sauce, but low-fat can be used for a lighter option.
- Fresh herbs like basil and coriander add bright, fresh flavors at the end.
- This dish pairs perfectly with steamed jasmine or basmati rice.
- Ensure not to overbake salmon; it should remain tender and moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Halal
