Salmon Curry With Spinach Recipe

Name: Salmon Curry With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces fresh spinach, stems removed, 2 teaspoons vegetable oil, 2 medium shallots, finely chopped (1/2 cup), 2 jalapeno chiles, seeded,minced, and more.

Yes, Salmon Curry With Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Curry With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions