Baked wild caught Salmon Coconut Red Curry Sauce about a mattress of sautéed spinach.  This dish is packed with protein and healthy fat that will continue to keep you glad for hrs.

I expended a modest foodie fortune on salmon this past weekend and even although I was a minimal hesitant to break out my credit rating card, mainly because who in their appropriate brain spends $28 for each pound on fish?

Hand sheepishly elevated.  me…

I couldn’t assist it.  I wished refreshing fish and went straight to the source, a community fish sector.  We stay in Monterey where seafood is a refreshing as it gets, so it would be a shame to decide on up fish from a national grocery shop when we have obtain to wild caught community salmon!

The grocery stores get plenty of our company.

My favored fish sector is Sea Harvest .  Right when you wander in the shop there is a substantial glass show showing off the fisherman’s capture.  They also operate a quaint cafe, which is really well-known as I observed there was a ready time to be seated.

Yeah, I’m emotion brave with my comparison, but I’m not joking, this dish is remarkable, packed with flavor, and is all set in under 30 minutes!

Appreciate with a aspect of Easy Cauliflower Fried Rice or you might be intrigued in How to Make Sticky Rice for your aspect.

Baked Salmon with Coconut Red Curry Sauce

 

Creator: Sandra @ The Foodie Affair

Recipe kind: Principal

Cuisine: Thai

• one - 1½ lbs . wild caught salmon cut into four items
• one-two tablespoon olive oil
• salt and pepper to style
• Red Curry Sauce
• one fourteen ounce can coconut product
• 1½ tablespoons pink curry paste
• 1½ tablespoons fish sauce
• one tablespoon refreshing ginger, minced
• Sautéed Spinach
• one tablespoon butter
• one leek stalk, sliced
• 3-four cups toddler spinach
• sliced basil for garnish

1. Preheat oven to 350 levels. Line baking sheet with foil or parchment paper and set apart.
2. Coat equally sides of salmon with olive oil. Time with salt and pepper. Put pores and skin aspect on prepared baking sheet. Bake for 20 minutes.
3. In a modest saucepan about medium heat incorporate the coconut product, curry paste, fish sauce, and ginger. Warmth till merged. Include salt and pepper to style.
4. In a substantial skillet about medium heat soften butter. Include leek and saute for one-two minutes. Include spinach and saute till wished-for regularity (about one moment).
5. To serve put salmon about spinach and major with curry sauce. Garnish with sliced basil.

3.5.3217

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