Lent is coming early this year, so it is time to start thinking about fish dishes. Growing up my mom always served tuna fish sandwiches on Fridays in Lent, which was not a very interesting meal. We eat try to eat seafood regularly year round, since it is healthy, and salmon is always popular. This recipe was inspired by a recipe from Cooking Light. It is one of my family’s favorites, and it is quick and easy to make. I especially like it because it is one of the few recipes with spinach that my kids will eat! It is also a good recipe for using frozen wild salmon fillets, which is a cost effective way to buy wild salmon.
2 t oil
1 cup onion, chopped
1 clove garlic, minced
1 T ginger, minced
2 t curry powder
1 can coconut milk
1 T lime juice
1 T fish sauce
1/2 t Thai red chili paste
1 pound frozen wild salmon, cut into small pieces
4 cups spinach
- Heat oil in a large saucepan over medium heat.
- Add onion, garlic, ginger and curry powder and saute for about 4 minutes until onion is softened.
- Mix in coconut milk, lime juice, fish sauce, and red chili paste. Bring to a boil, then reduce heat and simmer for 3 minutes.
- Add salmon to sauce pan, and then cover the pan and let it cook for four minutes.
- Add spinach to the top of the salmon, and then cover the pan again and cook for 4 more minutes.
- I like to serve over rice or rice noodles.