John Myers
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Marinated Coconut Salmon on Curry Spinach
The perfect marinated coconut salmon on curry spinach recipe with a picture and simple step-by-step instructions.
For the salmon
- 4 Slices of 150 grams each Salmon fillet
- 1 dl Coconut milk
- 1 tsp Mild curry powder
- 1 tsp Cayenne pepper
For the spinach
- 300 g Frozen spinach (or 500 grams of fresh spinach)
- 2 small Onions
- 2 Garlic cloves
- 2 tbsp Butter
- 2 tsp Mild curry powder
- 2 dl Coconut milk
- Salt
- Pepper
- Cut away the brown-gray areas of fat on the top of the salmon fillets. Briefly rinse the fillets in cold water and pat dry on kitchen paper.
- Mix coconut milk, curry, cayenne pepper and salt in a small bowl. Brush the salmon fillets on both sides and set aside. Also set aside the remaining marinade.
- For the spinach, bring about 2 liters of water to the boil. Wash the fresh spinach and place in a large bowl. Salt the boiling water, pour over the spinach and let it stand until it has collapsed. Pour off, quench thoroughly with cold, then squeeze out very well. Thaw or defrost frozen spinach and squeeze it out well.
- Peel and finely chop the onion and garlic.
- Heat the butter in a medium pan. Sauté the onion and garlic in it. Add the spinach, dust with the curry and sauté briefly. Add the coconut milk and let it boil down creamy over a large fire. Season the spinach with salt and pepper.
- At the same time, heat the clarified butter in a coated frying pan. Fry the salmon fillets in it for about 2 minutes on each side; Brush the fillets two more times with the coconut milk marinade. Arrange the fish on the curry spinach.
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