Description
This dish features tender salmon fillets cooked in a rich and slightly spicy Thai coconut curry sauce, complemented by sautéed peppers and spinach.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 (13.5–14 oz) can coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1 cup bell peppers, thinly sliced
- 1 cup fresh spinach
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil a shallow baking dish. Pat the salmon fillets dry and season lightly with salt and pepper.
- Whisk together the coconut milk, Thai red curry paste, fish sauce, fresh lime juice, and sugar in a bowl until smooth and combined.
- Place the salmon fillets in the prepared baking dish and pour the curry mixture over the fillets.
- Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork.
- Heat a splash of oil in a skillet and sauté the thinly sliced bell peppers until just tender, then add the fresh spinach until wilted.
- Serve each salmon fillet over cooked rice, spoon the creamy curry sauce over the top, add the sautéed vegetables, and garnish with fresh cilantro.
Notes
Bring salmon to room temperature for even cooking. Adjust the sauce to your taste before pouring it over the salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai