Thai curry paste adds a subtle spiciness and aromatic flavor from its lemongrass, ginger, and coriander root. Tip: If you can’t find a single large piece of salmon, you can use four 6 oz. center-cut fillets.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients
- ¾ cup diced pineapple
- ½ cup diced tomato
- 1 jalapeño pepper, seeded and minced
- 1 tsp. minced ginger
- 1 Tbs. Thai red curry paste
- 1 Tbs. neutral-tasting oil (like peanut or sunflower)
- ½ tsp. brown sugar
- ¼ tsp. kosher salt
- 1¼ lbs. skinless center-cut salmon
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400°F.
- Make the pineapple-ginger salsa: In a small bowl, toss together the pineapple, tomato, jalapeño, and ginger.
- In another small bowl, whisk together the curry paste, oil, sugar, and salt. Place the fish on a rimmed baking pan and brush with the curry paste mixture.
- Bake until the end of the fish flakes easily with a fork, 8–12 minutes, depending on the thickness. Remove and let rest for 3 minutes.
- Top with the pineapple-ginger salsa. Serve with the lime.
Nutrition Information
Per serving (4 oz. cooked fish, ¼ cup salsa):
- Calories: 360
- Total fat: 23 g
- Sat fat: 5 g
- Carbs: 8 g
- Fiber: 1 g
- Total sugar: 5 g
- Added sugar: 1 g
- Protein: 30 g
- Sodium: 460 mg
