Coconut Curry Salmon

This rice bowl is full of flavor. It comes together quickly and tastes like you spent a lot of time - but you didn't. This recipe comes from Taste of Yum.

Ingredients

For the Salmon:

1 1.2 pounds of salmon

1 Tablespoon brown sugar

1 tsp. curry powder

1/2 tsp. onion powder

1/2 tsp/ garlic powder

1/2 tsp. salt

2 tsp. olive oil

For the Coconut Curry Sauce:

1 Tablespoon olive oil

3 cloves garlic, minced

1 small knob of fresh ginger, minced

1 Tablespoon lemongrass paste * (see notes below)

1 Tablespoon brown sugar

1 Tablespoon red curry paste

1 can coconut milk

2 Tablespoon fish sauce

1 tsp. soy sauce

Lots of lime juice and zest

3 cups fresh spinach, chopped

Basil or mint as garnish

Jasmine Rice

Instructions

Preheat oven to 475 degrees. Place one of the oven racks close to the top of the oven ( about 6 inches.

Line a baking dish with aluminum foil.

Salmon: Mix the spices to make a paste. Place salmon skin side down on the baking dish.  Rub the paste over the top of the salmon. Bake 10 - 14 minutes (depending on thickness of salmon).

Sauce: Heat olive oil in pan. Add garlic and ginger and heat on medium-low for several minutes. Add brown sugar and curry paste and heat for three minutes more. Add coconut milk. Stir to combine and heat until warm. Add fish sauce, soy sauce and lime juice.  Add spinach. Stir into sauce to wilt. Taste and season with salt and pepper to taste.

Place jasmine rice in bowl. Top with piece of salmon and cover with sauce. Add lime slices and fresh herbs.

* If you can't find lemongrass paste, a substitute is lime zest.