Ingredients

Salmon

• 500 g (1 lb) salmon fillets, 2 salmon fillets with skin on

Spice Rub

• 1 tablespoon demerara sugar
• 1 teaspoon curry powder
• pinch ground ginger
• 1 teaspoon garlic powder
• pinch sea salt

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 (14 oz) coconut milk, full fat or low fat is fine
• 2 teaspoons soy sauce
• 1 lime, juice only
• 100 g (3 cups) fresh spinach, washed and chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh coriander, chopped

Instructions

1. Heat the oven
   Preheat the oven to 190ºC.
2. Prepare the spice rub
   Combine the demerara sugar, curry powder, garlic powder, and ground ginger. Add a pinch of sea salt and mix with a teaspoon of water until a thick paste forms. Spread the paste evenly over the salmon fillets, then place them in the oven and bake for about 6 minutes.
3. Start the curry sauce
   Warm the olive oil in a high-sided skillet over medium heat. Add the minced garlic and ginger and cook until softened and aromatic, about 3–5 minutes.
4. Build the flavor
   Stir in the sugar and Thai red curry paste. The mixture will become very thick. Whisk to combine and let it bubble briefly for a second or two.
5. Finish the sauce base
   Pour in the coconut milk and soy sauce and bring the sauce to a boil. Reduce the heat to a gentle simmer and cook for about 2 minutes, allowing it to thicken slightly.
6. Add greens and herbs
   Add the spinach and stir until just wilted. Mix in the chopped basil and coriander.
7. Cook the salmon in the sauce
   Transfer the salmon fillets to the skillet and continue cooking for another 5 minutes, or until the salmon is fully cooked through.
8. Serve
   Spoon the salmon and sauce over fluffy basmati or jasmine rice, adding extra sauce on top.

 

Notes

• Doneness: Salmon should turn from translucent to opaque. The ideal internal temperature is 145°F (63°C). It should flake easily with a fork while staying moist.
• Sauce Consistency: If the sauce becomes too thick, thin it with a little extra coconut milk or water. For a thicker sauce, let it simmer longer. Taste and adjust seasoning as needed.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or coconut milk if needed.
• Substitutions: Tamari or coconut aminos can replace soy sauce for a gluten-free option. Light coconut milk may be used instead of full-fat for a lighter result.
• Serving Ideas: Serve with jasmine rice, cauliflower rice, or naan, and add steamed vegetables if desired.

  Nutrition Calories: 463kcal | Carbohydrates: 24g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 454mg | Potassium: 1334mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1443IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg