🍛 Coconut Curry Salmon with Jasmine Rice 🍛

Savor the Burst of Flavors! A Perfect Dish to Impress at Your Next Family Dinner.

🍽️ Ingredients 🍽️
- 1 tbsp vegetable oil or coconut oil
- 1 cup jasmine rice
- 1 tbsp lime juice
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce or soy sauce (for a vegetarian option)
- 1 tbsp fresh ginger, minced
- 1-2 tbsp red curry paste (adjust for spice preference)
- 1 tsp brown sugar or coconut sugar
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 4 salmon fillets (about 6 oz each)
- 1 small onion, finely chopped
- 1 cup baby spinach or fresh basil leaves
- Fresh cilantro and lime wedges, for garnish

🧑‍🍳 Directions 🧑‍🍳
1. Prepare Jasmine Rice: Cook the jasmine rice according to package instructions. Keep warm and set aside.
2. Heat Oil: In a large skillet over medium heat, warm the oil.
3. Sauté Onion: Add chopped onion, cooking until softened, about 4-5 minutes.
4. Add Garlic and Ginger: Stir in garlic and ginger, cooking until fragrant, about 1 minute.
5. Incorporate Curry Paste: Mix in the red curry paste and cook for another minute to blend the flavors.
6. Combine Coconut Milk and Seasonings: Pour in coconut milk, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer and let cook for 3-5 minutes to slightly thicken. Season with salt and pepper.
7. Cook Salmon: Season salmon fillets with salt and pepper, place in the sauce, and spoon sauce over to coat. Cover and simmer for 8-10 minutes until salmon is cooked through.
8. Add Greens: Stir in spinach or basil and cook until wilted, about 1 minute.
9. Serve: Dish the salmon and sauce over warm jasmine rice. Garnish with cilantro and lime wedges.

🍎 Nutritional Information 🍎
- Calories: 560 kcal
- Carbohydrates: 45g
- Protein: 36g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 620mg
- Fiber: 2g
- Sugar: 6g

💡 Tips and Tricks 💡
- For an extra kick, increase the amount of red curry paste.
- Replace salmon with tofu for a vegetarian version, adjusting cooking time accordingly.

⏳ Preparation time ⏳
- Preparation time: 15 minutes | Cooking time: 30 minutes | Serving: 4