Ingredients:
For the Salmon:
* 4 pieces of salmon fillets (boneless and skinless)
* Salt and pepper, to taste
For the Curry Sauce:
* 1 can (full-fat) coconut milk
* 2 tbsp curry paste (red, yellow, or green curry paste, depending on your preference)
* 3 cloves garlic, minced
* 1-inch piece of ginger, minced
* 1 medium onion, chopped
* 2 bell peppers (any color), sliced
* 2 cups fresh spinach
* 1 tbsp lime juice
* 2 tbsp olive oil
Garnish (Optional):
* Fresh cilantro, chopped
Instructions:
1. Season the Salmon: Sprinkle salt and pepper on both sides of the salmon fillets.
2. Cook the Salmon: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the salmon fillets (skin-side down, if skin is on) and cook for about 3-4 minutes per side, until golden brown and cooked through. Once done, remove the salmon and set aside.
3. Prepare the Curry Base: In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion, bell peppers, garlic, and ginger. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
4. Add Curry Paste and Coconut Milk: Stir in the curry paste and cook for 1-2 minutes to release its flavors. Pour in the coconut milk, stirring to combine. Let the mixture simmer for 5-7 minutes until it thickens slightly.
5. Add Spinach: Add the spinach and cook until it wilts, about 2 minutes.
6. Finish the Dish: Stir in the lime juice and adjust seasoning with salt and pepper to taste.
7. Serve: Place the cooked salmon fillets in the curry sauce and spoon some of the sauce over the fish. Garnish with freshly chopped cilantro . Serve with rice or other sides of your choice.
