Salmon and spinach curry with coconut milk
This salmon curry is bursting with flavors and perfumes from elsewhere.
I really needed it after my last stay in Colombia: the warmth of spices, the sweetness of the coconut, and the comforting memories of my Caribbean city!
And it was also the opportunity to use my cutlery and bowl handmade by the artisans of my city, masters in the work of the coconut.
Ingredients for salmon for 4 people
600 gr of salmon
1 can of coconut milk (organic if possible)
1 white onion
200 gr baby spinach leaves
juice of 2 limes
1 stick of fresh and grated ginger
1 stem of lemongrass
2 cloves garlic
2 tablespoons curry (in paste or powder). For a stronger curry, adjust the dosage according to your taste.
1 fillet of olive oil or coconut
1 tablespoon soy sauce
Himalayan pink salt and black pepper of the mill
Optional: chilli chopped finely
Preparation
Cut the salmon into large cubes 3-4 cm apart. Pour the juice of 1 lemon over the salmon, and set aside.
In a casserole, fry the onion, garlic, ginger, and lemongrass with atablespoon of oil, for about 3 minutes.
Add the curry paste (or curry), and cook for about 1 or 2 minutes.
Add the coconut milk and cook over very low heat. Stir until the curry is completely dissolved.
Add the juice of a lemon, salt and pepper. Rectify the seasoning according to your taste, and continue to cook on very low heat for about 15 minutes (the casserole is closed)
Add the spinach, mix, close the pan and cook for about 4 minutes.
Take the salmon out of the lemon juice, and in a pan with a drizzle of oil and soy sauce, sear the squares of salmon on each side for a few minutes.
Put the pieces of salmon in the pan, and cook for about 3 minutes.
