Oven-baked salmon with coconut creamed spinach and coriander

It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪

Ingredients

• Queensland nut oil
• Small onion, finely chopped
• Crushed garlic
• Crushed ginger
• Curry powder
• Baby spinach leaves
• Strawberry jam
• Coconut cream
• Salmon
• Coriander leaves, stems and roots
  

Instructions

• Heat a toaster oven to about 200 °C.
• Pat the skin of the salmon dry and season it with iodised salt.
• Put the salmon on a baking sheet and cook in the oven for 15 minutes.
• In a skillet add some Queensland nut oil and heat the skillet.
• Add the onion and then the garlic and ginger.
• Add the curry powder and stir until the onion is soft and the garlic and ginger become fragrant.
• Add the spinach and stir until the spinach wilts.
• Add a teaspoon of strawberry jam for some sweetness.
• Add the coconut cream and increase the heat to boil the coconut cream.
• Simmer on a lower heat for 2 minutes while the flavours blend.
• Serve everything on a plate and garnish with coriander.