Iftar after 17 hours of fasting can be so difficult. As much as in my imagination during these 17 hours I want to eat everything in sight, reality is very different. The last few days we’ve been having fried food at iftar and it just really messes with my system, which means I can’t really eat at suhoor either. Vicious cycle, anyone else with me?
So I thought I’d do something a little healthier for iftar today…
Ingredients
1.5 lb salmon
1 tbsp brown sugar
1/2 tsp onion powder
1/2 garlic powder
1/2 tsp salt
2 tsp olive oil
For the Coconut Curry Sauce
1 tbsp olive oil
1 tbsp ginger and garlic paste
1 tbsp brown sugar
1 tbsp red curry paste
1 can coconut milk
2 tbsp soy sauce
3 cups spinach (or any other greens)
Method
First things first, preheat your oven at 200 degrees and line a baking tray with foil
For the Salmon marinade:
1. Mix the brown sugar, onion powder, garlic powder and salt together with the olive oil to make a paste.
2. Place the salmon in the baking tray with the skin facing down and slap on the paste generously onto the salmon pieces. Bake for 20 mins (you could do it for less depending on how cooked you like your salmon to be)
For the curry sauce:
1. In a hot pan/wok, heat the olive oil and add the garlic/ginger paste (be careful as it will spit quite a bit).
2. Add in the brown sugar and curry paste and cook for 1-2 mins. Add in the coconut milk and let simmer.
3. Add in the soya sauce and lime juice to taste. I added some extra chilli flakes for an added kick. Add in the spinach till its wilted and take off the heat.
4. Place salmon over the rice, pour the curry sauce over it and top with sesame seeds and herbs.
