Curried Salmon

From Kate

Serving suggestions

This meal serves 2.

I usually serve it with rice and some asparagus roasted in the same oven for the same amount of time, with just a little olive oil, salt, and pepper. This way, it's not only a delicious and unique meal, but also a quick and satisfying go-to meal for those really hectic days!

Tags

salmon, curry, coconut milk, moosewood

The curry recipe is from "Moosewood Celebrates," a book that is hard to find, but that I highly recommend. They suggest putting it on corn and roasting that (which is also delectable). But I discovered that it's EXCELLENT on salmon!

Ingredients:

4 Tbsp Coconut milk
2 tsp. Curry powder
1 Tbsp. Fresh Cilantro, chopped pretty finely
Extra virgin olive oil (I prefer unfliltered)
Sea Salt and Pepper
about 1/2 to 2/3 lb. salmon

1. Get comfortable, go barefoot, put on your favorite music, and pour yourself a glass of your favorite wine or a soothing cup of tea.

2. Preheat the oven to 405 degrees.

3. Mix the coconut milk, curry powder, and cilantro together until well-combined.

4. Place a sheet of aluminum foil on a baking sheet. Drizzle a bit of oil over the foil. Place the salmon on top.

5. Drizzle the salmon with a little olive oil on top, and sprinkle with salt and pepper. Then pour the curry combo over top the salmon, covering it.

6. Fold over the sides of the foil to make a little pouch for the salmon. Put it in the oven and cook it in the pouch for about 10 minutes. Then, open the foil pouch and let the salmon cook uncovered on the foil for another 10 minutes.

7. Serve and savor! Bask in the glow of the compliments that will be heaped upon you by others who are enjoying the fruits of your loving labor.