Coconut Curry Poached Salmon
2 tbsp olive oil, divided
1 package of baby spinach
1/4 cups shallot, minced
2 tsp red curry paste
1 small can coconut milk
3/4 cups chicken stock
2 pieces salmon
1/2 cup green onion, cut diagonally
1/2 cup parsely, chopped
juice of 1/2 lime
Heat 1 tbsp oil in sauce pan.
Add spinach and toss with thongs until wilted.
Remove and set aside in two bowls.
Add remaining oil and sauté shallots until softened.
Add curry paste and sauté another 2-3 minutes.
Add coconut milk and stock and simmer until reduce to 1/2.
Season salmon with sea salt and pepper and add to pan, spoon some sauce over and cover.
On low, poach for 3-5 minutes until salmon flakes.
Place salmon on top of spinach.
Add parsley and onion and squeeze lime juice into sauce.
Stir to incorporate and spoon over salmon.
Serve with some bread to sop up the juices.
Captain says this is a definite repeat.
Galley Kat is pleased.
adapted from Simply Scratch


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