Coconut Curry Salmon

This dish is delicious and only takes 20 minutes from start to finish! You could definitely make it just using the Trader Joe’s Thai Red Curry Sauce, but I think adding the coconut milk helps to mellow the flavor. I also know that chili pepper paste isn’t a common ingredient in a lot of houses so you can use red pepper flakes instead! Let me know your thoughts on this recipe!

Serves 2 to 3

Ingredients:

1 pack of TJ’s BBQ Cut Salmon

1 bag of TJ’s frozen Jasmine Rice (½ bag per serving)

2 cups of fresh Spinach

½ cup of Coconut Milk (regular or reduced fat)

1 cup of TJ’s Thai Red Curry Sauce

2 tablespoons of Soy Sauce

1 tablespoon of Coconut Sugar or Brown Sugar

1 teaspoon of Minced Ginger

½ teaspoon of Chili Pepper Paste

Juice of ½ a Lime

Cilantro

Crushed Peanuts

1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil. In a small bowl combine soy sauce, coconut sugar, minced ginger, lime juice and chili pepper paste. Place salmon on the pan and coat with the mixture. Bake for 14 minutes.

2. Cook rice according to the directions, either on the stovetop or in the microwave.

3. In a small saucepan combine Thai Red Curry Sauce and coconut milk and heat over low heat. Add 2 cups of spinach and stir occasionally until it has wilted down.

4. Once salmon is done cooking assemble dish starting with rice and then adding the curry sauce and salmon. Top with cilantro and crushed peanuts. Enjoy!