Thai Coconut Curry Salmon with Sweet Potatoes and Spinach

Thai Coconut Curry Salmon with Sweet Potatoes and Spinach

I’m sitting in the dark looking out the big front window. There are shadows and stars and a small fishing boat with its light shining out in the sea. The weather has been cold and I’m feeling a bit confused by my feelings. Like many I am ready for sunshine and time outside. Ready to leave the windows open to let in the rays of sun.

Palo Verde Tree Phoenix Arizona

Living in two different states can be wonderful and exciting. A few months ago the trees around the city of Phoenix were blooming and I was going to farmers markets buying produce like asparagus and strawberries. Now that I’m in the PNW spring is tentatively emerging and the trees and plants are starting to blossom.

Pine Tree Yachats Oregon

Yesterday we spent the day in the town of Newport running errands and grocery shopping. Last night dinner preparation found me opening up cupboard doors and then the refrigerator. Ugh, nothing looked good……a little voice reminded me, you just went grocery shopping. I ignored that voice as we drove into town. We parked in front of the Luna Sea Restaurant and walked up to the counter and bought fresh wild PNW salmon. Now I could prepare dinner and this is what I made.

yield: 2 to 3Author: Cheriprint recipe

Thai Coconut Curry Salmon with Sweet Potatoes and Spinach

INGREDIENTS:

• 2 tablespoons canola oil
• 1/3 cup chopped red onion
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon garlic, minced
• 1 to 1 ½ cups coconut milk
• 2 teaspoons Thai red curry paste
• 2 teaspoon soy sauce
• 1 tablespoon of fish sauce
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 3/4 pounds of salmon, cut into 2-fillets
• 2 cups fresh spinach leaves
• 2 tablespoons lemon juice

INSTRUCTIONS:

1. Heat oven to 400 °.
2. In a large skillet (one that is oven safe) turn temp to medium-high heat, add canola oil. When hot, add red onion, ginger and garlic. Stir often so garlic does not burn until onion is tender, about 5 minutes. Stir in coconut milk, curry paste, soy sauce, fish sauce and sweet potatoes.
3. Bring to a boil, then reduce heat and simmer for about 5 minutes. Turn off heat. Rub the salmon fillets with olive oil and season lightly with salt and pepper. Add salmon to skillet and place in oven. Cook approx about 8 to 12 minutes, depending on the thickness of fish.
4. Stir in spinach and lemon juice. Enjoy! *note this would be great with rice or noodles or even a slice of bread.

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