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One of my favorite weeknight recipes. I serve this over rice — regular for some, caulirice for me — and sauteed bok choy.

Ingredients

Salmon

• 1.5 lbs of salmon
• 1 Tablespoon of brown sugar
• 1 teaspoon curry powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon kosher salt
• 1-2 teaspoons of olive oil

Sauce

• 1 Tablespoon olive oil
• 2 cloves garlic
• 1 2-inch piece of ginger, grated
• 1 Tablespoon lemongrass paste
• 1 Tablespoon brown sugar
• 1 Tablespoon red curry paste
• 1 can coconut milk (lite)
• 2 Tablespoons soy sauce or fish sauce
• Lots of lime juice and zest
• 3 cups fresh baby spinach

Instructions

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes).
• Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.

Copied from Pinch of Yum.