Coconut Curry Crispy Baked Salmon is a delicious fusion of flavors, combining the richness of coconut milk with the aromatic spices of red curry paste. The crispy breadcrumb topping adds a satisfying crunch to every bite, making it a delightful seafood dish that's sure to impress.
Ingredients: 4 salmon fillets. 1 cup coconut milk. 3 tablespoons red curry paste. 1 tablespoon lime juice. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon grated ginger. 2 cloves garlic, minced. Salt and pepper to taste. 1/2 cup panko breadcrumbs. 2 tablespoons shredded coconut. 2 tablespoons chopped fresh cilantro. 1 tablespoon olive oil.
Instructions: Preheat the oven to 400F 200C. In a bowl, mix together coconut milk, red curry paste, lime juice, soy sauce, honey, ginger, and garlic. Season with salt and pepper. Place the salmon fillets in a baking dish and pour the coconut curry mixture over them. In another bowl, combine panko breadcrumbs, shredded coconut, cilantro, and olive oil. Mix well. Sprinkle the breadcrumb mixture evenly over the salmon fillets. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the topping is golden and crispy. Serve hot, garnished with additional chopped cilantro if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
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