Credit for this lightly adapted recipe goes to Recipes by Veronica.
Salmon, tomatoes and fresh spinach in a delicious curry... Need I say more? Enjoy!
I learned something new with this dish... Apparently a "Curry" does not necessarily contain curry powder, as long as you use the right ingredients that create the flavor palette of a Curry. :-)
For the Curry:
- 4 60z salmon filets - skinless for best texture
- 2 tbsp olive oil
- 3 cloves garlic - minced
- 1 tbsp fresh ginger - minced (powder is an option)
- 1/2 - 1 tsp crushed Aleppo pepper - adjust to your heat level
- 1 tsp cumin seeds (ground is an option)
- 2 cups cherry or grape tomatoes
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 can coconut milk use full - fat for richness
- 2 cups fresh spinach - stems removed
- 1-2 cups pearl barley cooked in chicken broth
- 1/4 cup fresh herbs mint, basil, cilantro for garnish
Preparation:
Season your salmon fillets generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Sauté the minced garlic & ginger in the skillet for 2-3 minutes until fragrant. Toast the cumin seeds in the same pan for about 15 seconds until aromatic.
Add the cherry tomatoes, ground coriander, Aleppo pepper and ground
turmeric. Stir to combine.
Stir in the coconut milk and season with salt. Cook
uncovered for 6-8 minutes.
Add the fresh spinach and gently place the seasoned salmon
fillets into the simmering curry. Cover and simmer for 4-7 minutes until salmon is cooked through.
Serve the curry over cooked barley, garnished with fresh herbs of your choosing. Sauteed zucchini pairs very nicely with this dish.
Blessed be… and happy cooking!