Baked Salmon in Coconut Tomato Soup

COURSE Main course

SERVES about 6

TIME About 20 minutes

Cooking Tip:

• Salmon is easy to dry out if leaving in the oven for too long. I try to put in the oven for 6 mins at 475, which usually get the outside done, but very raw in the middle. Check to make sure that's the case, and put it back in the oven for another 5 - 6 mins, with the oven turned off. The oven is still very hot, and the salmon will continue to cook during this time.

• Tomatoes can sometimes make the dish too acidic. For this dish, adding a little baking soda in the tomato soup base reduce the acidity. Too much baking soda will make it taste bitter.

Ingredients:

Salmon:

• 1 ½ lbs. salmon

• ½ Tbsp sugar

• ¼ medium onion, finely diced

• 1 clove of garlic

• ¼ Tsp kosher salt

• 1–2 Tsp olive oil

Coconut Curry Sauce:

• 1 Tbsp olive oil

• ¾ medium onion, diced

• 2 cloves garlic, minced

• 1 inch of ginger, minced

• 1 Tbsp of lemongrass paste

• ½ Tbsp sugar

• 1 14.5oz can tomato (I used whole peeled, no salt added)

• ⅛ baking soda (Optional)

• 1 can coconut milk

• 3 cups fresh spinach, chopped

• ½ Tbsp white miso

Instructions:

1. Preheat the oven to 475 degrees.

2. Salmon:

   1. Place the salmon skin side down on the baking sheet.

   2. Mix sugar, onion, garlic, salt, and the olive oil to make a paste.

   3. Rub the paste over the top part of the salmon. Bake for 6-12 minutes.

3. Coconut Curry Sauce:

   1. Heat the olive oil over medium heat.

   2. Add onion, garlic, ginger, and lemongrass; sauté for 5 minutes.

   3. Mix in sugar, tomatoes, and baking soda (if using); sauté for 3 minutes.

   4. Add coconut milk.

   5. Stir in spinach and remove from heat - spinach wilts very quickly.

   6. Mix in the miso and stir until dissolved.

4. Serve: With a slice of bread, or over rice or quinoa. Top with fresh herbs (e.g., basil, cilantro, parsley) if desired.

Inspiration:

This recipe is inspired by the "Coconut Curry Salmon" from PinchofYum blog.