**Discover a burst of flavors with our delectable Salmon Curry with Spinach, a harmonious blend of aromatic spices, tender salmon, and vibrant spinach, sure to tantalize your taste buds.**
Dive into a culinary journey with our diverse selection of recipes, catering to various preferences and dietary restrictions. Indulge in the classic Salmon Curry recipe, a symphony of flavors that captures the essence of traditional Indian cuisine. For a lighter, healthier option, try our Baked Salmon with Spinach and Feta, where succulent salmon pairs perfectly with spinach and tangy feta cheese. If you're seeking a quick and effortless meal, our One-Pot Salmon and Spinach Curry promises convenience without compromising on taste. Craving a creamy, comforting dish? Our Salmon and Spinach Creamy Curry is a delightful choice, offering a rich, flavorful sauce that envelops tender salmon and spinach. Explore the versatility of salmon and spinach with our collection of delectable recipes, promising a culinary adventure that will satisfy even the most discerning palate.
SALMON COCONUT CURRY
Salmon Coconut Curry is an easy weeknight dinner bowl that's on the table in less than 30 minutes. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.
Provided by Sue Moran
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
- Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
- Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
- Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
- Check the seasoning again, and serve the curry over hot rice
Nutrition Facts : Calories 473 kcal, Carbohydrate 5 g, Protein 25 g, Fat 41 g, SaturatedFat 30 g, Cholesterol 62 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeƱo or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON CURRY WITH SPINACH
Make and share this Salmon Curry with Spinach recipe from Food.com.
Provided by grandme26
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place spinach in large pot of lightly salted boiling water.
- Cook 6 to 8 minutes or until tender.
- Drain, rinse with cold running water.
- Squeeze out excess moisture.
- Coarsely chop.
- In Dutch oven or deep saute pan, heat oil over medium heat until hot.
- Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
- Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
- Add salmon, tomatoes; return to a simmer 3 minutes.
- Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
- Serve garnished with lime wedges.
SPICED SALMON WITH TRAYBAKED SAG ALOO
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 610 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
Tips:
- To ensure the curry is silky smooth, blend the spinach with a little water before adding it to the pan.
- If you don't have any spinach on hand, you can substitute it with kale or collard greens.
- For a richer flavor, use coconut cream instead of water when blending the spinach.
- If you want a spicier curry, add an extra teaspoon of curry powder or a pinch of cayenne pepper.
- Serve the curry with rice, quinoa, or your favorite flatbread.
Conclusion:
This salmon curry with spinach is a flavorful and nutritious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy curry recipe, give this one a try!
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