Coconut Curry Salmon

Ingredients:

Salmon:

• 1 1/2 lbs. wild caught salmon
• 1 teaspoon curry powder
• 1 Tablespoon coconut sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1-2 teaspoons olive oil

Coconut Curry Sauce:

• 2 cloves of garlic, minced
• 3 cups of spinach, chopped
• 1 small ginger knob, minced
• 1 Tablespoon olive oil
• 1 Tablespoon coconut sugar
• 1 can coconut milk
• 1 Tablespoon red curry paste
• 2 Tablespoons soy sauce
• 1 lime, juiced

For Serving:

• Brown rice, cooked
• Fresh herbs to top 

Instructions:

1. Preheat the oven to 475 F. Line a baking sheet with parchment paper.
2. Cook the brown rice according to the package and let cook while making other items.
3. For the salmon: In a small bowl, mix together the olive oil with the spices and make a paste. Place the salmon fillet on the lines baking sheet and rub the paste over the top part of the salmon. Bake the salmon for 6-12 minutes.
4. Sauce: In a pan, heat the olive oil over medium heat. Add the garlic and ginger and sauté for about 5 minutes. Add the coconut sugar and curry paste, then sauté for another 3 minutes. Then, add in the coconut milk, soy sauce and lime juice. Lastly, add in the spinach, stir until it becomes wilted.
5. Place some brown rice into a bowl, top with the salmon and cover with the sauce.
6. Serve and enjoy!