Spicy green curry filled with red bell peppers, mushrooms, and zucchini topped with baked salmon. This baked salmon green curry bowl is delicious and perfect for a weeknight dinner.
Ingredients
Baked Salmon
2 - 6 ounce salmon filet
2 teaspoons soy sauce
1 teaspoon sesame oil
Black sesame seeds
Green Curry
1 tablespoon olive oil
2 cloves of garlic, minced
1 tablespoon minced ginger
2 tablespoons green curry paste
1 - 14 ounce can full fat coconut milk
3 tablespoons granulated sugar
1 tablespoon chili paste
1½ tablespoons fish sauce
2 tablespoons soy sauce
Vegetables
1 large zucchini, sliced
1 small red bell pepper, sliced
2 cups sliced mushrooms
For topping
Black sesame seeds
Mint leaves, roughly torn
Chili peppers, sliced
Jalapenos, sliced
Directions:
Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Place salmon in a Ziploc bag. Add soy sauce, garlic, and sesame oil. Shake to coat the salmon. Allow it marinade for at least 10-15 minutes. Place the salmon on the baking sheet, sprinkle black sesame over the salmon, and then bake for about 10 minutes until tender. Salmon should be baked for 10 minutes for every inch of thickness.
In a large skillet, add a little bit of olive oil and allow it to warm up. Add minced garlic and minced ginger and allow it to cook until aromatic and turns golden brown. Add green curry paste and full fat coconut milk. Stir in granulated sugar and chili paste, like Sambal oelek. Add fish sauce and soy sauce. Stir to combine all the ingredients. Allow the sauce to simmer for about 10 minutes before adding the red bell peppers, mushrooms, and zucchinis. Cook the vegetables for about 5 minutes until the vegetables become tender.
Divide the green curry into two large bowls. Place the salmon on top of the green curry.
Garnish the baked salmon green curry bowl with roughly torn mint leaves and sliced red chili peppers.
Serve this baked salmon green curry bowl with rice or noodles if desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/06/16/baked-salmon-green-curry-bowl/