Thai Coconut-Curried Salmon with Greens

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I was cooking one of my favorite dishes tonight and decided to take some pictures to share with you (and add to This isn't my own recipe--I actually found it in an issue of Cooking Light magazine. It's delicious, all the ingredients cook slowly in the sauce and melt in your mouth. The coconut milk gives it a sweet flavor, and the curry powder gives it a little bit of spiciness.

First, the ingredients:

  • 2 tbsp vegetable oil
  • 1 cup thinly sliced onion
  • 2 tsp curry powder (careful with this stuff--it stains EVERYTHING.)
  • 1 cup light coconut milk
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1 tbsp bottled (or in the tube) minced ginger
  • 1 tbsp fish sauce
  • 2 tsp bottled minced garlic
  • 1 (8 oz) bottle of clam juice
  • 1 (1 lb) salmon filet, skinned and cut into 3/4 inch cubes
  • 3 cups fresh baby spinach


(I left the curry powder out of that shot, sorry.)



Heat the vegetable oil in a large nonstick skillet, and saute the onions and curry powder for about four minutes.


Add the coconut milk and the next seven ingredients (through the clam juice.) Bring it to a boil, then reduce the heat to medium and simmer for three minutes.


(Notice the bouquet of heavenly-smelling steam wafting a window if your roommates are pussies who don't like the smell of fish and curry powder, like mine.)

Add the fish; cover and cook for four minutes.


Arrange the fresh spinach evenly over the fish, like so:


...then cover it and let it cook another four minutes, until the fish flakes easily with a fork and the spinach is nicely steamed.


Stir it all up, spoon the solid ingredients into a bowl and add some of the sauce.


Now sit down to dinner and enjoy!