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 gbsfood.com.) 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

Currysalmon1.jpg

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

Method

Currysalmon2.jpg

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

Currysalmon3.jpg

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.

Currysalmon4.jpg

(Notice the bouquet of heavenly-smelling steam wafting upwards...open 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.

Currysalmon5.jpg

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

Currysalmon6.jpg

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

Currysalmon7.jpg

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

Currysalmon8.jpg

Now sit down to dinner and enjoy!