4 servings (1 salmon filet + 1/4 sauce)
Ingredients:
4 salmon filets
4 tsp swerve brown sugar, divided
1 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp table salt
1 tbsp minced garlic
1 tsp minced ginger
1 tbsp red curry paste
4.5 oz light coconut milk
1 tsp fish sauce
3 cups fresh spinach, chopped
Directions:
Preheat the oven to 475F. Prepare a baking sheet by lining it with foil and lightly spraying it with oil. Set aside.
Mix 2 tsp brown sugar, curry, onion, garlic powder and salt. Lightly spray the salmon filets and spread the sugar spice mixtre on top of the salmon.
Bake the salmon for 8-12 minutes, depending on the thickness of the salmon.
While that's cooking, heat a medium lightly sprayed saucepan over medium heat. Add the garlic and ginger, saute for 5 minutes.
Add the other 2 tsp brown sugar and curry paste, saute for 3 minutes, then add the coconut milk and fish sauce.
Add the chopped spinach, stir until wilted. Serve over salmon.
Suggested Serving: Serve over cauliflower rice with a squeeze of lime, sliced green onions and cilantro.
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