Baked salmon with curried coconut is a delectable fusion of flavors that tantalizes the taste buds with its rich and aromatic profile. This dish seamlessly marries the succulence of salmon with the creamy goodness of curried coconut sauce, creating a culinary masterpiece.
To prepare this dish, fresh salmon fillets are generously coated with a blend of curry spices, including turmeric, cumin, and coriander, infusing the fish with a burst of exotic flavors. The coconut sauce, enriched with ginger, garlic, and a hint of chili, adds a velvety texture and a mild heat that complements the salmon perfectly.
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Baked salmon with curried coconut
Course: MainCuisine: ThaiDifficulty: easy4
servings30
minutes40
minutes637
kcalA Thai-style flavour combination of lemongrass, chilli and lime gives this simple baked salmon dinner a fresh, aromatic edge
Ingredients
4 skinless salmon fillets
1 tbsp olive oil
1 onion, thinly sliced
2 large cloves garlic, crushed
a thumb-sized piece ginger, crushed
2 red chillies, finely chopped
1 stick lemongrass, finely chopped
2-3 tbsp (depending on how hot you like it) Thai red curry paste
1 tbsp soy sauce
400g tin chopped tomatoes
400ml tin coconut milk
1 lime, zested and juiced
300g green beans, trimmed
1 tbsp desiccated coconut
a small bunch coriander, roughly chopped
cooked basmati rice, to serve
Directions
- Lightly season the salmon. Heat the oven to 200C/fan 180C/gas 6. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Add the chilli and lemongrass, and fry for another minute. Stir in the curry paste and mix for 1 minute. Splash in the soy sauce followed by the chopped tomatoes, coconut milk and lime zest, and mix together.
- Put the salmon fillets side by side in a medium roasting tin so that they fit snugly. Add the green beans around the fish and spoon over the coconut curry mixture. Season and bake for 15-20 minutes or until the salmon is cooked through.
- Toast the desiccated coconut in a frying pan for 2-3 minutes or until browned.
- Finish by scattering over the toasted coconut, chopped coriander and a generous squeeze of lime juice. Serve with basmati rice, if you like.
