poached salmon recipe

Salmon gets an Asian flare in this coconut curry salmon recipe. Spicy with lots of flavor. It makes a simple weeknight or company meal in just 30 minutes. 

Coconut Curry Salmon

onion, thinly sliced ((about 1 cup 52 grams))

tomatoes sauce

(118 milliliters) unsweetened coconut milk

cilantro

(60 grams) baby spinach, fresh ((optional))

(0.45kg) salmon fillets, skin removed ((2-3 fillets))

garlic ((1 clove

ginger

red curry paste

curry powder

sugar

salt

pepper

SAUTE:  Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.

ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro.  (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened.  Add spinach if using and stir until wilted, 1 minute.

POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

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Coconut Curry Salmon

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