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5
from 1 vote
Thai Coconut Salmon with Spinach Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Ingredients
2
t
oil
1
cup
onion
chopped
1
clove
garlic
minced
1
Tablespoon
ginger
minced
2
teaspoon
curry powder
1
can coconut milk
1
Tablespoon
lime juice
1
Tablespoon
fish sauce
1/2
teaspoon
Thai red chili paste
1
pound
frozen wild salmon
cut into small pieces
4
cups
spinach
Instructions
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.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
442
kcal
|
Carbohydrates:
11
g
|
Protein:
26
g
|
Saturated Fat:
22
g
|
Cholesterol:
62
mg
|
Sodium:
444
mg
|
Fiber:
3
g
|
Sugar:
5
g
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