This salmon coconut curry is a flavorful dinner idea that takes 30 minutes to make. It can be paired with basmati rice, quinoa, or enjoyed on its own, offering a significant flavor boost to salmon.
1. preheat the oven to 400°F with a rack in the center of the oven
2. take out a large baking dish or baking sheet and line it with parchment paper
3. place the salmon skin side down on dish or sheet and pat dry with a paper towel
4. make the spice rub for the salmon by mixing together the sea salt, red curry paste, garlic powder and the oil until fully combined
5. spread the curry paste mixture over the salmon and place it in the oven until it easily flakes with a fork, about 8-10 minutes
6. while the salmon cooks, make the curry sauce: in a large skillet set over medium heat, add the oil, garlic and pepper to skillet and cook until fragrant and peppers soften, about 5-8 minutes
7. add in the red curry paste, coconut milk, fish sauce and ginger whisk until fully combined
8. bring the sauce to a low boil then add in the salmon and simmer for about 10 minutes
9. add lime juice and fresh basil to the pan and stir to combine
10. top the salmon curry with green onions, cilantro and extra basil if desired and serve
