Baked Salmon in a Red Curry & Coconut Sauce with Baked Cauliflower

This is a beautiful dish that comes together in very little time. Asian-inspired with the addition of red curry paste, it can be made as mild or spicy as you like. Serve it with rice, or, as here, with baked cauliflower. The fish is flexible too — salmon, cod, or pike would all work well. Elegant, with very little effort.

INGREDIENTS
Serves 4
4 Salmon Steaks – cut in half

For the Sauce :
1 Large can of Coconut milk
2 Garlic cloves finely minced
1 cm Ginger cut in thin slices
1/2 Teaspoon Fish Sauce
1 Tablespoon sugar (I often use brown sugar)
1 Tablespoon Red Curry paste
1/2 Cup chicken broth
1 Lemongrass stick bruised and cut in 3
Fresh coriander for garnish
Olive oil
Salt & Pepper

For the cauliflower
4 Cups Small cauliflower florets
4 Tablespoons olive oil
2 Teaspoon Turmeric or Madras Curry powder or Garam Masala

PREPARATION
Preheat the oven at 220 C (425 F)

For the Cauliflower
In a bowl, mix the cauliflower with the 4 tablespoons of olive oil and the spices (I use Garam Masala which goes so well with this vegetable) Season to taste.
Transfer the florets on a baking tray covered with parchment paper and bake for 12-15 minutes, until the cauliflower starts to brown at the edges.
Turn the florets a few times and add the salmon with a filet of olive oil, salt & pepper. Bake in the oven for 6 minutes, until the fish is cooked.

During the last cooking of cauliflower, simply put the salmon in and bake for 6 minutes.

For the Sauce
In a small pan, pour in the coconut milk, chicken broth, red curry paste, sugar, fish sauce and bring to a boil. Cook for about 10 minutes at a low boil, until the sauce starts to thicken. Set aside.

Just before the salmon is cooked – reheat your dinner plates.

Place the cauliflower on one side of the bowl / plate, a dollop of rice and then 2 salmon pieces per person. Pour the red curry sauce on the side of the salmon and garnish with a few coriander florets.