Coconut Curry Salmon with Garlic Butter Quick Dish

Ingredients

• 2 fillets salmon
• 1 can coconut milk (14 oz)
• 2 tablespoons red curry paste
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
• 1 cup fresh spinach
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. In a medium bowl, mix the coconut milk and red curry paste until well combined. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets skin-side down in the skillet and sear for 4-5 minutes, until the skin is crispy.
4. Carefully flip the salmon and add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
5. Pour the coconut curry mixture over the salmon. Reduce heat to medium and let it simmer for 5 minutes.
6. Add the spinach to the skillet and stir it gently into the sauce, allowing it to wilt.
7. In a separate small pan, melt butter over low heat. When melted, stir in soy sauce, cooking for an additional minute.
8. Drizzle the garlic butter over the salmon and curry sauce.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side.