Description
Coconut Curry Salmon with Spinach & Rice is a tropical delight that transforms simple ingredients into an unforgettable meal. This hearty dish features succulent salmon nestled in a creamy coconut curry sauce, paired with nutritious spinach and fluffy rice, making it perfect for any occasion. Whether you’re cozying up on a rainy day or impressing guests at dinner, this recipe delivers restaurant-quality flavors right from your kitchen.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup full-fat coconut milk
- 2 cups fresh spinach
- 2 tsp curry powder
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 1/2 cup jasmine rice, rinsed
- 1 tbsp lime juice
- 1 cup low-sodium vegetable broth
- 2 tbsp low-sodium soy sauce
- 1 tsp honey or maple syrup
- Salt to taste
- 1 tbsp olive oil
Instructions
- Prepare your ingredients by chopping garlic and grating ginger.
- Cook the rice: In a saucepan, bring 1 cup of water to a boil. Add the rinsed rice, reduce heat, cover, and simmer for 15 minutes until fluffy.
- In a large skillet over medium heat, add olive oil; sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add fresh spinach to the skillet and stir until wilted (about 3-4 minutes).
- Stir in coconut milk, vegetable broth, curry powder, soy sauce, honey, and salt; simmer gently for about 5 minutes.
- Nestle the salmon fillets into the sauce skin-side down; cover and cook for about 6-8 minutes until the salmon flakes easily with a fork.
- Serve hot over rice with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 salmon fillet with sauce and rice (approximately 320g)
- Calories: 450
- Sugar: 4g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg