Aromatic and vibrant. This dish has many layers of flavour.
Ingredients
- 4 x salmon fillets – skin on, bone out
Spice Rub
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- Pinch of ground ginger
- Pinch of salt
Curry Sauce
- 1 tablespoon cooking oil
- 3 cloves garlic – crushed
- 2 tablespoons fresh ginger – grated
- 2 tablespoons brown sugar
- 1 tablespoon Thai red curry paste
- 400ml can coconut milk
- 2 teaspoons soy sauce
- Juice of 1 lime
- 120g baby spinach
- 2 tablespoons fresh basil - chopped
- 2 tablespoons fresh coriander – chopped
Method
- Preheat the oven to 190ºC (170ºC fan bake). Line an oven dish with baking paper.
- Mix the spice rub ingredients together and coat the skinless side of the salmon with the mix.
- Place the salmon, skin side down, in the prepared oven dish. Cook for 5 minutes in the oven – set aside.
Curry Sauce
- In a large frying pan, heat the cooking oil and sauté the garlic and ginger for 3 – 4 minutes
- Add in the brown sugar and Thai red curry paste. Cook for a minute.
- Add in the coconut milk, soy sauce and lime juice.
- Simmer for 3 – 4 minutes.
- Add in the spinach and herbs.
- Place the salmon into the sauce and cook for a further 5 minutes.