Appetizer - baked salmon with curried coconut

Recipe from Topfood
Appetizer - baked salmon with curried coconut
Cooking time: 1 hour
Servings 4
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

Nutrition facts per serving

  • 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.

Bon Appetit!

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