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Slow Roasted Salmon

Slow roasting salmon yields melt-in-your mouth tender salmon. Paired with a kaffir lime and coconut creamed spinach it makes for a healthy decadent meal.
Course Brunch, Entree
Cuisine Southeast Asian
Level Intermediate
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low-Carb, Pescatarian


  • 1 pound sockeye salmon
  • 1 tablespoon brown sugar
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons vegetable oil
  • 10 ounces spinach (trimmed and thoroughly cleaned)
  • 2 cloves garlic (minced)
  • 5 kaffir lime leaves (sliced into fine chiffonade)
  • 1 can coconut milk (just the cream off the top)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt (less if you use regular salt)


  1. Put the oven rack in the middle position and preheat to 200 degrees F. Using tweezers, remove any pin bones from the salmon. Slice the salmon into 2-3 even pieces.
  2. Mash the brown sugar, green curry paste and oil until smooth and spread all over the salmon. Place the fillets onto a baking sheet and put them in the oven. Bake until the thickest part registers 125 F on an instant read thermometer, about 20-30 minutes.
  3. For the spinach, blanch in boiling water until just wilted then drain, rinse under cold water and wring out any excess liquid with your hands. Roughly chop the spinach.
  4. Heat a saucepan over medium heat, add a splash of oil then fry the garlic until it turns brown. Add the kaffir lime leaves and fry for a few seconds.
  5. Provided the can hasn't been disturbed, there should be a thick layer of coconut cream on the top. Carefully open the can and skim the thick white cream off the top and add it to the pan, you should get about half a can of cream. Add the brown sugar and salt and stir to combine. Add the spinach into the pan to reheat.
  6. To serve, spread a layer of creamed spinach down then top with a piece of slow roasted salmon.