Ready for a successful dinner? Baked salmon in an intense, creamy curry sauce with tomatoes and coconut milk.
Ingredients
- White onion – 1 piece
- Red curry paste – 3 teaspoons
- Garlic clove – 1 piece
- Skinless salmon fillet – 4 pieces
- Tomato paste – 1 tablespoon
- Coconut milk – 400 ml
- Olive oil – 2 tablespoons
- Canned chopped tomatoes – 400 g
- Jasmine rice – 200 g
- Lime juice – 1 tablespoon
Preparation
- Finely dice the onion and chop the garlic. Heat olive oil in a saucepan, add onion and garlic, and sauté for a while. Add curry paste, stirring constantly, sauté for about half a minute.
- Then, pour in the coconut milk, add tomato paste and canned tomatoes. Bring to a boil and simmer for about 30 minutes until the sauce thickens. Season the sauce with lime juice and salt.
- Rinse and pat dry the salmon. Arrange the fillets on a baking sheet or in an ovenproof dish, and pour the sauce over each piece of fish. Preheat the oven with the grill function to 200 degrees Celsius, place the fish in the oven and bake for about 15 minutes.
Serving: Serve with jasmine rice.
