Oven Bake Coconut Curry Salmon

I have to admit, I have been slacking off. Intentionally. And it feels great.

The past two weeks were great. I was busy, but I did not let this affect my enjoying of life’s good things. Minus the lingering headache. There was Ariana Grande’s new album to keep things stimulating at least.

Sometimes, you have to enjoy the calmer side of things. And go with the flow. This Wednesday, I am going for easy, healthy and protein in my recipe. You can even change the salmon for chicken, as long as you adjust the baking time to throughly cook the chicken, as it takes longer than salmon in the oven.

OVEN BAKE COCONUT CURRY recipe

INGREDIENTS

  • 4-6 salmon fillets
  • 1 tablespoon ground fresh ginger,
  • 2 tablespoons curry paste
  • 1 can coconut milk
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 2-3 green onions, chopped
  • 1 teaspoon Tapioca starch or veloutine

DIRECTIONS

Preheat oven to 425 °F.

Toss the green onions and fresh ginger in a lightly oiled pan over medium-high heat for around a minute.

Adding the curry paste, mix for another minute and then add the can of coconut milk with the lime juice.

Bring to light simmer and keep on the heat while you prepare your salmon in a oven-safe dish. When ready, add the sauce to the salmon and spread salt and pepper to taste, avoiding too much salt.

Bake for 15-20 minutes or until fillets come undone easily with a fork and flesh is no longer raw.

Serve with fresh rice, rice noodles or veggies.

        

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