Coconut Salmon, Squash, and Spinach Curry
On those chilly evenings, you really must try this sumptuous coconut curry dinner in a bowl made in less than an hour. The velvety coconut broth is warmed by the chilies and ginger, which you can increase or decrease according to your taste. The tart sweetness of the pomegranate molasses offsets that chili burn. Squash and spinach add that vegetable side, and the salmon rounds out the full meal. Serve with a side of rice if you must, but it really is not necessary.
2 servings
INGREDIENTS:
2 serrano chilies, seeded and roughly chopped
2 garlic cloves, peeled, smashed
1 ½ inches fresh ginger, peeled, roughly chopped
1 teaspoon ground turmeric
2 tablespoons coconut oil
1 (14 ounces) can full-fat coconut milk
⅓ cup filtered water
1 teaspoon fish sauce
2 teaspoons pomegranate molasses
1 teaspoon sea salt
1 ½ cups delicata squash, seeded, small diced
8 ounces wild salmon filet, medium diced
4 large hands full fresh spinach
2 tablespoons fresh cilantro leaves
DIRECTIONS:
In a small blender or with an immersion blender, blend the chilies, garlic, ginger, and turmeric into a paste.
Heat the oil in a non-reactive saucepan over medium heat. When it shimmers, add the paste and fry until fragrant, about two minutes. Add the coconut milk, water, fish sauce, pomegranate molasses, salt, and squash. Increase the heat and bring to a boil. Reduce to a simmer. Simmer for about eight minutes until the squash is softened, stirring occasionally. Add the salmon and gently simmer until the salmon is cooked, about three minutes. Add the spinach and remove from the heat when wilted.
Taste, Think, Transform with salt. Place in serving bowls and garnish with the cilantro.
Coconut Salmon, Squash, and Spinach Curry
Ingredients
- 2 serrano chilies, seeded and roughly chopped
- 2 garlic cloves, peeled, smashed
- 1 ½ inches fresh ginger, peeled, roughly chopped
- 1 teaspoon ground turmeric
- 2 tablespoons coconut oil
- 1 (14 ounces) can full-fat coconut milk
- ⅓ cup filtered water
- 1 teaspoon fish sauce
- 2 teaspoons pomegranate molasses
- 1 teaspoon sea salt
- 1 ½ cups delicata squash, seeded, small diced
- 8 ounces wild salmon filet, medium diced
- 4 large hands full fresh spinach
- 2 tablespoons fresh cilantro leaves
Instructions
- In a small blender or with an immersion blender, blend the chilies, garlic, ginger, and turmeric into a paste.
- Heat the oil in a non-reactive saucepan over medium heat. When it shimmers, add the paste and fry until fragrant, about two minutes. Add the coconut milk, water, fish sauce, pomegranate molasses, salt, and squash. Increase the heat and bring to a boil. Reduce to a simmer. Simmer for about eight minutes until the squash is softened, stirring occasionally. Add the salmon and gently simmer until the salmon is cooked, about three minutes. Add the spinach and remove from the heat when wilted.
- Taste, Think, Transform with salt. Place in serving bowls and garnish with the cilantro.
Calories
837.54Fat (grams)
70.39Sat. Fat (grams)
51.49Carbs (grams)
27.37Fiber (grams)
5.36Net carbs
22.01Sugar (grams)
10.31Protein (grams)
31.52Sodium (milligrams)
1406.94Cholesterol (grams)
71.42