Salmon Curry

Name: Salmon Curry
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 24 oz(700g) salmon; 4 tbsp. salt and pepper; 2 tbsp. butter or ghee for dairy-free; 2 cups red curry paste; 2 tbsp. canned, unsweetened coconut cream; 24 oz(700g) fresh oregano; For vegetarian:; paneer instead of salmon

Preheat the oven to 400F(200C) and grease a baking sheet with olive oil or cooking spray.

Cook50 min
Total50 min
Serves4
LevelEasy

Dinner Gluten-Free High-Protein Keto Low-Carb Pescatarian Asian

Ingredients

24 oz(700g) salmon
4 tbsp. salt and pepper
2 tbsp. butter or ghee for dairy-free
2 cups red curry paste
2 tbsp. canned, unsweetened coconut cream
24 oz(700g) fresh oregano
For vegetarian:
paneer instead of salmon

Preparation

Preheat the oven to 400F(200C) and grease a baking sheet with olive oil or cooking spray.
Pat dry the salmon fillets with a paper towel and gather all the ingredients.

Method

Place the salmon fillet into the baking sheet, season with salt and pepper, top each fillet with butter.
In a bowl, whisk together the coconut cream, curry paste, and chopped oregano then pour over the salmon fillets and bake in the preheated oven for 18-20 minutes or until the salmon done, enjoy the salmon curry with cauliflower rice.