Seared Salmon on Coconut Spinach

Let me just start by saying, this dish brings the heat, so proceed cautiously if you are not a fan. This brilliant combination of flavors, inspired by a recipe from Donna Hay, is the perfect example of finding balance in minimal ingredients that carry big flavor. I have tried several versions of this dish over the past few months, but have repeatedly been left wishing for a little more heat and a lot more flavor. Not anymore! This salmon is wonderful, but the spinach is nothing short of amazing.  I suggest serving it over basmati rice to ensure that you do not waste a drop of this tasty sauce!

Seared Salmon on Coconut Spinach
Adapted from Donna Hay
Serves 2

Ingredients

Salmon

2 6oz salmon fillets
1 teaspoon grated ginger
1/2 tablespoon sesame oil
1 tablespoon soy sauce

1 teaspoon sherry

black pepper

Coconut Spinach
2 cloves garlic, minced

1/4 cup diced onion
1small red chili, seeded and chopped
1 tablespoon Asian chili paste
1 1/4 cups light coconut milk
1 1/2 tablespoons of lemon juice
5 oz baby spinach

Salt and pepper to taste

Directions

Place the salmon in a shallow dish with the ginger, sesame oil, soy, sherry and black pepper. Allow to marinate for 10 minutes on each side. Heat a skillet over med-high heat and cook the salmon for 2-3 minutes on each side.  I prefer my salmon medium, increase cooking times if you like medium well to well done.  Remove the salmon from the skillet. 

To the same skillet add a teaspoon of olive oil, the onion, chili, and chili paste and cook for 2 minutes. Add the garlic and sauté for 30 seconds.  Add the coconut milk and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.  Salt and pepper if needed.

To serve, place some spinach on each plate and top with a piece of salmon.