Prep time: 10 min
Cooking time: 20 min
- 6 skin-on salmon fillets (about 350g total)
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1 tbsp Thai red curry paste
- 1 cup coconut milk
- 2 tsp fish sauce
- 1 tsp honey (or any sweetener of choice)
- large handful of fresh spinach leaves
- neutral-flavoured oil (canola, extra-light olive oil, coconut)
- chopped spring onion
- slices of red Thai chilli
- freshly chopped coriander
- lime wedges
- In a bowl or measuring cup, mix the coconut milk with the fish sauce and honey. Set aside.
- Pat the salmon fillets dry using kitchen towels and season the skin side of the salmon with some salt.
- Heat a pan over medium-high heat and add 2–3 tbsp oil.
- Add the salmon to the pan, skin side down, and fry for 3 minutes. Do not move the salmon while cooking!
- Flip the salmon and fry for another 3 minutes on the other side.
- Transfer the salmon to a plate, skin side up.
- Add 1 tbsp oil to the pan, then add the garlic, ginger and curry paste. Stir and cook for about 1 minute, until fragrant.
- Add the coconut milk mixture to the pan. Bring to a simmer.
- Add the spinach to the pan and stir to wilt.
- Put the salmon back in the pan, skin side up, and cook for 1 minute.
- Transfer to a serving dish or serve directly from the pan. Garnish as desired. Serve with steamed rice or flatbread.
- You can use skinless salmon fillets in place of skin-on fillets.
- Substitute the salmon with another firm fish such as halibut or cod.
- Add scallops and/or prawns for a seafood curry.
- Substitute the salmon with sliced aubergine, mushrooms or firm tofu slices for a vegetarian option.
- If using vegetables other than spinach, let them cook longer in the curry sauce before returning the salmon to the pan.