Baked Salmon in Thai Red Curry Sauce

Name: Baked Salmon in Thai Red Curry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 2 to 4 salmon steaks, or salmon fillets, 1 per person; Fresh coriander, or basil, for garnish; Spring onion, for garnish; Fresh chile pepper, minced, for garnish; 1/4 cup minced shallots, or diced purple onion; 3 cloves garlic; 1 red chile, deseeded and sliced, or 1/2 teaspoon cayenne pepper, reduce for milder fish; 1 thumb-size piece galangal, or ginger, sliced; 3 makrut lime leaves, snipped with scissors into small pieces, discarding stem; 1 cup coconut milk; 2 tablespoons fish sauce; 1/4 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 tablespoon chili powder; 1 tablespoon sugar, brown if you have it; 1/4 cup coriander leaves and stems; 1 tablespoon lime juice, freshly squeezed

Aromatic baked salmon in a rich Thai red curry sauce can be prepared in a casserole or optionally cooked within banana leaves.

⭐ 4.6 (11 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Thai Asian

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Instructions

Preheat the oven to 375 F.
Rinse salmon and set aside to dry.
Blend all red curry sauce ingredients until smooth, adding coconut milk gradually if using a mini chopper.
Pour 1/4 of the sauce into a covered baking dish, add salmon, and coat thoroughly with additional sauce.
Bake covered for 15-30 minutes, or until the salmon is no longer translucent.
Alternatively, wrap the sauced salmon in banana leaves and place the packets within a casserole dish before baking to catch drippings.
Serve with spring onion, fresh chili, and herbs; reheat any extra sauce for serving, and for presentation, transfer banana leaf-cooked salmon to fresh leaves.

Nutritional Info (per serving)

Calories: 891 kcal

Carbohydrate: 13 g

Cholesterol: 250 mg

Fiber: 2 g

Protein: 73 g

Saturated Fat: 28 g

Sodium: 903 mg

Sugar: 6 g

Fat: 60 g

Unsaturated Fat: 0 g