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Slow roasted curried salmon and coconut braised greens

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

A super easy, flavorful meal with curried salmon braised in creamy coconut greens. Great for a quick weeknight meal or even a dinner party! 


Scale

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 bunch collard greens, roughly chopped (see notes)
  • 1/21 cup canned coconut milk (see notes)
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 lb salmon, skin on or off

 

 

 


Instructions

  1. Preheat oven to 300
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced shallot and 3 sliced garlic cloves. Saute for 5-7 minutes, until shallots are translucent and just starting to brown
  3. Add 1 bunch (or about 4-5 cups) of roughly chopped greens in batches, stirring and letting each batch wilt a little before adding more
  4. Once the greens are all mostly wilted, add 1/2 cup (or more!) coconut milk. Stir to combine and turn off heat. 
  5. In a small bowl, mix together 1 teaspoon curry powder and 1/4 teaspoon each ground cumin, ground coriander and black pepper. Add remaining 2 tablespoons olive oil and mix to combine
  6. Season 1lb salmon with 1 teaspoon salt all over. Place in pan on top of greens
  7. Brush spice mixture all over top of salmon, drizzling anything remaining over surrounding greens
  8. Roast in oven for 25-30 minutes, or until salmon is done to your liking (120 degrees is the sweet spot for me!)
  9. Serve with rice, crusty bread or roasted vegetables.

Notes

  • Just about any greens will work for this recipe. I’ve used collard greens and swiss chard and both turned out great. I’ve also done a mix of collard greens and kale, so use what you have! Spinach will work too, but you’ll likely need more because it wilts down so much. If you’re using baby spinach, I’d start with about 6 cups and go from there.
  • I tested this recipe using 1/2 cup, 1 cup and even a full can of coconut milk. Honestly, they’re all great. Obviously the more you use, the more “soupy” the final dish is so keep that in mind when you’re thinking about serving it. I found that the liquid continues to be absorbed as the dish sits, so if you know you’re going to have leftovers I’d start with at least the full cup!

Keywords: salmon, roast, slow roast, weeknight meal