Baked Salmon with Coconut Milk and Spinach Sauce

Ingredients

• Salmon 20 oz
• Spinach 5 oz
• Coconut Milk 5 fl oz
• Salt to taste
• Grated Ginger Root 0 oz
• Garlic 2 cloves
• Butter 0 oz
• Meyer Lemon Juice 0 fl oz

Step-by-Step Guide

Step 1

Cut the salmon into fillets and remove the bones.

Step 2

Grate the ginger on a fine grater.

Step 3

Place the fillets in a dish and top the salmon with the grated ginger.

Step 4

Add salt to taste.

Step 5

Drizzle with lemon juice and let it sit while preheating the oven. Preheat the oven to 375°F.

Step 6

Form a pouch from foil and place the salmon inside, folding the edges. Bake for 35–40 minutes.

Step 7

Peel 2 cloves of garlic.

Step 8

Blanch the spinach in boiling water for 1–2 minutes until wilted.

Step 9

Drain in a colander to remove all the water.

Step 10

In a heated skillet, melt the butter and press the garlic through a garlic press. Sauté until golden.

Step 11

Pour in the coconut milk and bring to a boil.

Step 12

Add the spinach and simmer on low heat for 3–5 minutes.

Step 13

Remove the fish and open the pouch to release steam.

Step 14

Serve drizzled with the sauce.