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

My sister-in-law Diane is a wonderful cook and a lives for her passion. She, like me, has a formidable cookbook collection and enjoys entertaining whenever possible. Diane, unlike very few people I know, really takes the time to prepare elegant and often festive tables, with the right tablecloth, assorted napkins with great care and elegance.
No one refuse her dinner invitations, as she and my brother never cease to impress and delight their guests. Here is a recipe we enjoyed on a recent visit. A simple baked salmon fillet, served with a delicate, rich and creamy red curry and coconut sauce. Delightful ! She served it with baked cauliflower with turmeric, a wonderful combination. The beauty of this dish, is it can be served under 30 minutes with very little preparation.

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

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. Salt & Pepper
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.

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.

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