Ingredients for Salmon Curry With Spinach
- Fresh Spinach
- Vegetable Oil
- 1/2 cup finely chopped shallots
- Jalapeno Chiles
- 2 cloves garlic, minced
- Fresh Ginger
- Reduced Fat Coconut Milk
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- Light Brown Sugar
- 1/2 teaspoon hot sauce (or more, to taste)
- Salmon Fillet
- 1 cup cherry or grape tomatoes, halved
- Lime
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salmon Curry With Spinach? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salmon Curry With Spinach
- Bring a large pot of salted water to a boil. Add the spinach and cook for 6-8 minutes, or until tender.
- Drain the spinach in a colander and rinse under cold water. Squeeze out excess moisture thoroughly and coarsely chop.
- Heat the coconut oil in a Dutch oven or deep sauté pan over medium heat until shimmering.
- Add the shallots, jalapeños, garlic, and ginger. Cook and stir for 1 minute, or until fragrant.
- Stir in the coconut milk, lime juice, fish sauce, brown sugar, and hot sauce. Bring to a simmer.
- Add the salmon and tomatoes to the curry. Reduce heat to low, cover, and simmer for 3 minutes, or until the salmon is just cooked through.
- Stir in the chopped spinach. Cover and simmer for another 2-3 minutes, or until the salmon begins to flake easily.
- Season with salt to taste.
- Serve hot, garnished with fresh lime wedges.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
4g
Carbs
3g
