Ingredients

• 1 1/2 lbs. salmon
  
• 1 tablespoon brown sugar
  
• 1 teaspoon curry powder
  
• 1/2 teaspoon onion powder
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon kosher salt (add a bit more if your filet is large)
  
• 1–2 teaspoons olive oil
  

• 1 tablespoon olive oil
  
• 2 cloves garlic, minced
  
• 1 small knob of ginger, minced
  
• 1 tablespoon lemongrass paste
  
• 1 tablespoon brown sugar
  
• 1 tablespoon red curry paste
  
• 1 can coconut milk
  
• 2 tablespoons fish sauce or soy sauce
  
• Plenty of lime juice and zest
  
• 3 cups fresh spinach, chopped

• Fresh herbs such as cilantro, basil, or mint
  
• Cooked rice
  

Instructions

Heat the oven to 475°F. Line a baking sheet with foil. Move one oven rack toward the top—around 6 inches below the heating element.

Prepare rice according to the package directions so it’s ready when the salmon and sauce are done.

Combine the spices with the olive oil to form a paste. Place the salmon, skin side down, on the lined baking sheet. Coat the surface of the fish evenly with the spice mixture. Bake for 6–12 minutes, depending on the thickness of your salmon and how well done you prefer it. (See notes for safety considerations and alternate cooking options.)

Warm the olive oil over medium heat. Add the garlic, ginger, and lemongrass, cooking for about 5 minutes until fragrant. Stir in the brown sugar and red curry paste and cook for another 3 minutes. Pour in the coconut milk. Season with fish sauce, lime juice, and lime zest to your liking. Add the chopped spinach and mix until wilted into the sauce.

Spoon rice into bowls, place the salmon on top, and finish with a generous amount of curry sauce. Add more lime and fresh herbs before serving if you like.

• Broiling can be used, but be cautious: the sugar in the rub can burn or even catch fire if placed too close to the heating element. If you want to avoid that risk, stick with the recommended 450–475°F oven temperature and bake once the oven is fully heated.