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Coconut Curry Salmon
Servings: 4
Ingredients
  • Salmon:
  • 650g salmon
  • 1/2 tablespoon Stevia or a sugar alternative
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Himalayan salt to taste
  • 1– 2 teaspoons olive oil
  •  
  • Coconut Curry Sauce:
  • 1/2 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 tablespoon Stevia or a sugar alternative
  • 1 tablespoon red Thai curry paste ( I use Mae Ploy which is very strong so I only use 1 tspn)
  • 1 can coconut milk
  • 2 tablespoons fish sauce or soy sauce
  • lots of lime juice and zest
  • 3 cups fresh spinach, chopped
  • Coriander, basil, mint, or other fresh herbs
Steps
  1. INSTANT POT METHOD
  2. Mix the curry, onion and garlic powders with oil and rub the paste liberally over the skin part of the salmon.
  3. For the Coconut Curry Sauce: Add brown sugar, curry paste and coconut milk to the pan. Season with fish sauce and lime juice to taste.
  4. Add the salmon to the pot. Put on the lid, seal and cook for 4 minutes, quick release, add spinach and stir into the sauce until wilted.
  5. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
  6. STANDARD METHOD
  7. Mix the curry, onion and garlic powders with oil rub the paste liberally over the skin part of the salmon. Place under the grill or in a pan and cook until done to your liking.
  8. For the Coconut Curry Sauce: Add brown sugar, curry paste and coconut milk to the pan. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  9. Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
  10. If you prefer, you can cut the salmon into steaks, salt and pepper them, and just add them to the simmering coconut curry sauce for 8-10 minutes. This will poach the salmon.