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green coconut salmon

Coconut Green Curry Salmon

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Cuisine: Thai

Description

Delicious, Foolproof Salmon- on the table in under 30.


Scale

Ingredients

Salmon Ingredients:

  • 1 handful baby spinach
  • 1 handful fresh basil leaves (plus additional for garnish)
  • 1 handful fresh cilantro (plus additional for garnish)
  • 2 teaspoons curry powder*
  • 1 teaspoon finely ground sea salt
  • 1/2 teaspoon fish sauce
  • 1 14- ounce can full fat coconut milk
  • 11.5 pounds salmon filet, (skin removed (about 46 ounces per serving))
  • lime wedges, (for serving)
  • rice or cauliflower rice, (for serving)
  • crispy shallots for serving, (optional (recipe below))

Crispy Shallots Ingredients:

  • 1/4 cup avocado or coconut oil, (enough to come up 1/4-inch or so in your pan)
  • 1 medium shallot, (thinly sliced)
  • 1 tablespoon arrowroot starch
  • finely ground sea salt

Instructions

To make the Salmon:

  1. Preheat the oven to 350ºF.
  2. In a blender, puree the spinach, basil, cilantro, curry powder, sea salt, fish sauce, and coconut milk until smooth.
  3. Place the salmon in a baking dish that is as close to the size of the filet as possible. (My 1-pound filet fit nicely in an 8×8 baking dish.) Pour the sauce over the salmon.
  4. Place in the oven and cook for 15-22 minutes, depending on the thickness and fattiness of your fish. If using wild salmon, it will probably be done closer to the 15 minute mark.
  5. To serve: Place the salmon and sauce over a bed of rice or cauliflower rice, and garnish liberally with fresh basil and cilantro. Sprinkle with Crispy Shallots, if using. Serve with rice or Cauliflower Rice, and lime wedges.

To make the Crispy Shallots:

  1. Heat the oil in a small sauce pan over medium-high heat.
  2. In a small bowl, toss the shallots with the arrowroot, breaking apart the rings so they're evenly coated.
  3. Once the oil is hot, fry the shallots in 2-3 batches until golden, about 2 minutes.
  4. Remove with a slotted spoon to a paper towel and sprinkle with salt. Repeat with the remaining batches.

Notes

*I highly recommend the Persian Lime Curry from Oaktown Spice Shop for this (and so many other things). This small but mighty spice shop in Oakland grinds all of their own spices fresh, and they’re by far the best spices I’ve ever used. Don’t fret if you’re not in the area; they ship!