Baked salmon with coconut milk and spinach sauce
4 servings
50 minutes
Baked salmon with coconut milk and spinach sauce is a refined dish that combines the tenderness of fish, the freshness of spinach, and the exotic creaminess of coconut milk. Salmon baked in foil with ginger and lemon juice retains its juiciness, while the spicy sauce made from coconut milk, garlic, and spinach adds depth of flavor. This dish reflects the influence of European cuisine with hints of Asian flavors, creating a harmony of freshness and richness. It is perfect for a cozy family dinner or a festive table, highlighting the richness of textures and aromas. The ease of preparation makes it accessible even for beginners, while serving it with a delicate sauce turns an ordinary dish into a gastronomic delight.
1
Cut the salmon into fillets and remove the bones.
- Salmon: 500 g
2
Grate the ginger on a fine grater.
- Ginger root: 5 g
3
Place the fillet in a dish and top the salmon with grated ginger.
- Ginger root: 5 g
4
Add salt to taste.
- Salt: to taste
5
Sprinkle with lemon juice and let it sit while the oven preheats. Preheat the oven to 190 degrees.
- Lemon juice: 10 ml
6
Make an envelope from foil, place the salmon inside, and fold the edges. Bake for 35–40 minutes.
7
Clean 2 cloves of garlic.
- Garlic: 2 cloves
8
Blanch spinach in boiling water for 1-2 minutes until wilted.
- Spinach: 100 g
9
Put it in a colander to drain all the water.
10
Melt the butter in a heated pan and press the garlic through a press. Fry until golden.
- Butter: 10 g
- Garlic: 2 cloves
11
Pour in coconut milk and bring to a boil.
- Coconut milk: 200 ml
12
Add spinach and simmer for 3–5 minutes.
- Spinach: 100 g
13
Take out the fish and open the envelope to release steam.
14
Serve with sauce poured over.
- Coconut milk: 200 ml