Ingredients:
– 4 salmon fillets (about 6 oz each)
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon red curry paste
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 cup baby spinach
– Juice of 1 lime
– Fresh cilantro, for garnish
– Salt and pepper to taste
– Cooked rice, for serving
Instructions:
1. Sauté the Aromatics:
– In a large skillet, heat the olive oil over medium heat.
– Add the chopped onion and sauté until translucent, about 5 minutes.
– Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add the Curry Paste:
– Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld.
3. Incorporate Coconut Milk:
– Pour in the coconut milk, fish sauce, and brown sugar.
– Stir well to combine and bring the mixture to a gentle simmer.
4. Cook the Salmon:
– Season the salmon fillets with salt and pepper.
– Carefully place the salmon in the skillet, skin-side down.
– Cover and cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Add Spinach and Lime Juice:
– Once the salmon is cooked, add the baby spinach to the skillet and stir until wilted.
– Squeeze in the lime juice and adjust seasoning with salt and pepper if needed.
6. Serve:
– Serve the coconut curry salmon over cooked rice, garnished with fresh cilantro.
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
Indulge in this rich and creamy Coconut Curry Salmon that brings a taste of the tropics to your table!