Thai Coconut-Curried Salmon with Spinach

Thai Coconut-Curried Salmon with Spinach

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.

Categories: Main Dish, Recipes

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