Salmon Fusion Curry

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4-6 mini peppers, seeded and sliced into strips
  • 2 teaspoons minced garlic
  • 2 teaspoons grated fresh ginger
  • ½ tablespoon red curry paste
  • ½ tablespoon curry powder
  • ½ teaspoon dark brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper1 (14 oz.) can fire roasted diced tomatoes with juices
  • ½ cup unsweetened coconut milk from can
  • 2 cups baby spinach, fresh
  • 1 pound skinless salmon fillets

Heat the olive oil in a large skillet over medium-high heat. Add the onions and sliced peppers; sauté for 5 minutes, stirring occasionally. Add the garlic, ginger, and all seasonings (through black pepper). Stir and sauté until fragrant for another 1-2 minutes.

Add the diced tomatoes with juices and coconut milk to the skillet. Bring everything to boil, then lower the heat to medium and simmer, uncovered, for 8-10 minutes until the liquids are slightly thickened. Add the fresh spinach and stir for an additional minute until wilted.

Add the salmon to the skillet and spoon the sauce on top of it. Cover the skillet and simmer over medium low heat for 5 minutes. Turn off the heat and let it rest on the burner for 5 minutes, covered, to finish cooking. Serve hot over cooked rice.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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