Salmon Curry With Spinach

Name: Salmon Curry With Spinach
Ingredients: 12 ounces fresh spinach, stems removed; 2 teaspoons vegetable oil; 2 medium shallots, finely chopped (1/2 cup); 2 jalapeno chiles, seeded,minced; 4 cloves garlic, minced; 2 tablespoons minced fresh ginger; 1 (14 ounce) can reduced-fat coconut milk; 2 tablespoons lime juice; 2 tablespoons fish sauce or 2 tablespoons reduced sodium soy sauce; 2 teaspoons packed light brown sugar; 1/2 teaspoon hot sauce; 1 lb salmon fillet, skin removed,cut into 3/4 inch pieces; 2 tomatoes, diced (2 cups); 1 lime, cut into 6 wedges

14 ingredients

11 steps

Ingredients

12 ounces fresh spinach, stems removed
2 teaspoons vegetable oil
2 medium shallots, finely chopped (1/2 cup)
2 jalapeno chiles, seeded,minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1 (14 ounce) can reduced-fat coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce or 2 tablespoons reduced sodium soy sauce
2 teaspoons packed light brown sugar
1/2 teaspoon hot sauce
1 lb salmon fillet, skin removed,cut into 3/4 inch pieces
2 tomatoes, diced (2 cups)
1 lime, cut into 6 wedges

Directions

1

Place spinach in large pot of lightly salted boiling water.
2

Cook 6 to 8 minutes or until tender.
3

Drain, rinse with cold running water.
4

Squeeze out excess moisture.
5

Coarsely chop.
6

In Dutch oven or deep saute pan, heat oil over medium heat until hot.
7

Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
8

Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
9

Add salmon, tomatoes; return to a simmer 3 minutes.
10

Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
11

Serve garnished with lime wedges.