You can grate fresh ginger with a microplane, but I prefer this ginger paste that I find in the produce section of the grocery store.

Coconut Curry Salmon (adapted from here)

serves 4


4 pieces salmon

2 tablespoons brown sugar

1 teaspoon curry powder

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

1 tablespoon olive oil 


For the sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon ginger

1 tablespoon brown sugar

1 tablespoon red curry paste

1 can coconut milk 

juice of 2 limes 

handful of fresh spinach 


Preheat oven to 450°. Line a baking sheet with foil (for easy cleanup).


Mix the brown sugar, curry powder, salt, onion powder, and garlic powder together and add in the olive oil to make a paste.  Rub the paste on top of each piece of salmon.  Bake the salmon for 8-10 minutes, until fish is firm. 


To make the sauce, heat the olive oil over medium heat.  Add the garlic, ginger, brown sugar, and curry paste. Cook for a few minutes until fragrant.  Add the coconut milk and lime juice. Bring to a boil and then reduce heat to simmer. Simmer until salmon is ready, then add in the spinach.

Top each salmon filet with sauce and serve over rice.