Coconut Curry Salmon with Garlic Butter Easy Delight

Ingredients

• 4 fillets salmon (about 6 oz each)
• 1 can coconut milk (13.5 oz)
• 2 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 cup baby spinach
• to taste salt and pepper
• for garnish fresh cilantro
• for serving cooked rice or quinoa

Instructions

1. Season the salmon fillets with salt and pepper on both sides.
2. In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
3. Stir in the red curry paste and cook for an additional minute, allowing it to toast slightly and deepen in flavor.
4. Slowly pour in the coconut milk while stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Place the seasoned salmon fillets into the skillet, skin-side down. Spoon some of the coconut curry sauce over the top of the fish. Simmer for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Add the baby spinach to the skillet during the last 2 minutes of cooking. Allow it to wilt. For extra richness, add a tablespoon of butter to the sauce, and swirl until melted.
7. Just before serving, drizzle lime juice over the salmon and gently spoon the remaining sauce onto the fish.