Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon oil
  • 1/2 medium onion, thinly sliced ((about 1 cup/52g))
  • 1 1/2 cups (340g) diced tomatoes with juices from can ((or 14 ounce can) Or use tomato sauce if you like. )
  • 1/2 cup (118ml) unsweetened coconut milk from can
  • 2 tablespoon finely chopped cilantro
  • 2 cups (60g) baby spinach, fresh ((optional))
  • 1 pound (0.45kg) salmon fillets, skin removed ((2-3 fillets))
  • 2 teaspoon minced garlic ((1 clove or 2 frozen cubes))
  • 2 teaspoon minced fresh ginger ((or 1/2 tsp ginger powder or 2 frozen cubes))
  • 1/2 tablespoon red curry paste (pretty spicy (use less if you want))
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instruction

  • SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
  • ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
  • POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.