Name: Salmon Coconut Curry with Spinach, Tomatoes, Cilantro & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 355 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small pkgs grape tomatoes; 1 ½ cups jasmine rice; 1 ½ limes; 1.02 kg salmon fillet; black pepper; brown sugar; chili-garlic sauce; curry powder; extra virgin olive oil; fish sauce; salt; turmeric, ground

Salmon Coconut Curry with Spinach, Tomatoes, Cilantro & RiceSalmon Coconut Curry with Spinach, Tomatoes, Cilantro & Rice — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

355 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small pkgs grape tomatoes

1 ½ cups jasmine rice

1 ½ limes

1.02 kg salmon fillet

black pepper

brown sugar

chili-garlic sauce

curry powder

extra virgin olive oil

fish sauce

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a large bowl (reserving a small handful for garnish).

Peel and mince ginger and garlic; add both to the bowl with the cilantro.

If using salmon with skin, place the fillet, skin-side down, on the cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin). Discard the skin.

Cut salmon into 1-inch pieces, season with salt and pepper, and set aside.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger, garlic, cilantro, curry powder, and turmeric; cook, stirring constantly, until fragrant, 1-2 minutes. (Reserve bowl for later use.)

Add coconut milk, broth, chili-garlic sauce, fish sauce, sugar, salt, and pepper to the pot; stir to combine.

Juice limes into the pot, add salmon, and stir to combine the curry. Bring to a simmer; once simmering, reduce heat to low and cook, stirring occasionally, until the salmon is cooked through and flakey, 8-10 minutes.

While the salmon is cooking, using a clean cutting board, roughly chop spinach; halve tomatoes. Place both in the reserved bowl.

Add spinach and tomatoes to the pot in handfuls, waiting for the veggies to wilt slightly before adding the next handful. Continue to cook until heated through, about 4 minutes.

To serve, divide rice and salmon curry between bowls. Top with reserved cilantro and enjoy!

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