When I lived in New York, I had some neighbors who seemed to be cooking curry 24 hours a day. I’m pretty sure they even made curry oatmeal every morning and then a turkey curry sandwich for lunch every day. At the time, the smell was nauseating to me. I didn’t like curry, and it definitely wasn’t the first thing I wanted to smell every morning.
Now that I love curry, I wish I would have befriended these neighbors so they could have invited me over for whatever curry dish they were making that day (and I promise you, they made one EVERY DAY).
I wasn’t quite so sure that I would like this salmon and curry combination, but it turned out quite nicely. I picked up some Coho Salmon from Central Market, and served it over Jasmine rice.
And I’m sure my neighbors were thrilled with the curry-scented hallway last night.
Thai Coconut-Curried Salmon with Spinach (adapted from Cooking Light)
2 teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk
2 tablespoons sugar (or you can also substitute Splenda)
1 tablespoon lime juice
1 tablespoon bottled minced ginger
1 tablespoon fish sauce
2 teaspoons minced garlic
1/2 teaspoon chile paste with garlic
1 (8-ounce) bottle clam juice
2 (6 oz) salmon fillets, skinned
6 cups trimmed spinach (about 2 bunches)
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Add spinach to dish; cover and cook 4 minutes or until fish flakes easily with a fork.
Serve over Jasmine rice or with crusty bread.