Appetizer - baked salmon with curried coconut

Recipe from Topfood

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2021-11-12-p3qvk5-coconut-milk-salmon-2021-08-28-10-40-46-utc

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Cook time: 1 hour

Servings 4

Updated 14.06.2022

A Thai-style flavor combination of lemongrass, chili and lime gives this simple dinner a fresh, aromatic edge. Cook at home, you don't need a lot of effort and hassle. Everything is very simple and fast! Try it!

Skinless salmon fillets

4 pcs.
Olive oil

1 tbsp.
Onion, thinly sliced

1 pcs.
Garlic, crushed

2 cloves
Ginger, crushed

1 piece
Red chillies, finely chopped

2 pcs.
Lemongrass, finely chopped

1 stick
Thai red curry paste

2 tbsp.
Soy sauce

1 tbsp.
Chopped tomatoes

2 cups
Coconut milk

13,6 fl. oz
Lime, zested and juiced

1 pcs.
Green beans, trimmed

1 cups
Desiccated coconut

1 tbsp.
Coriander

to taste

Calories

637 kcal
Protein

41 g
Fat

44 g
Carbohydrates

15 g

Heat the oven to 350 F. Lightly season the salmon. 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 chili 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 all 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.