Baked Salmon with Coconut Curry Sauce & Mixed Vegetables

This dish was inspired by one of my favorite thai dishes, Gang Gai. I usually order it with chicken, but it’s a coconut curry sauce with mixed vegetables, served over rice. It’s amazing and incredibly addicting. Looking for a new way to prepare salmon, I thought I’d bring those thai flavors over and try making a deconstructed Gang Gai. If you haven’t had coconut milk and curry together, don’t deprive yourself any longer. It’s amazing.

 

Baked Salmon with Coconut Curry Sauce & Mixed Vegetables
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Print Recipe
Servings Prep Time
2 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
20 Minutes
Baked Salmon with Coconut Curry Sauce & Mixed Vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
  • 2 4 oz Salmon Filets Ask for Center Cut
  • 1 Can Coconut Milk *not light
  • 4-5 T Red Curry Paste
  • 3 T Brown Sugar
  • 1 t Ginger *from the jar
  • 1 Lime
  • Broccoli
  • Multi Colored Peppers
  • Red Onions
  • olive oil
  • Salt & Pepper
Servings: Servings
Units:
Instructions
  1. Cover a cookie sheet with foil. Drizzle a little olive oil on the foil and place salmon on it skin side down. Salt and Pepper.
  2. Combine 2 T of brown sugar, 1/2 t of red curry, 1/2 ginger, 1/2 t salt, 1/2 t lime juice. Set aside to rub on the salmon.
  3. Bake for 12-15 minutes for 10 minutes. Remove, turn on broiler. Spoon salmon rub on top, and broil for 3-4 minutes until bubbly.
  4. In a sauce pan combine, thick coconut milk on top of the can and 1/2 cup of the remaining thin milk. Add red curry paste and 1 T of brown sugar. Tip: If you can get Red Curry in the can from your asian mart, get it. It's the best tasting.
  5. Saute vegetables with 1 T of coconut oil, salt and pepper. If you don't have coconut oil, you can use olive oil.
  6. Serve with jasmine rice.

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