In my world there is no better way to start off a year than to cook a new and delicious meal for my love. So I settled on a surprise meal of Seared Salmon rested on Coconut Curry Spinach. I adapted this recipe from a few recipes, but worked mainly from Donna Hay's gem. I enhanced her version with more vegetables for me and cooked up some spiced brown rice to serve it over. I hope you enjoy.Get yourself a big ol' fresh piece of salmon. Pop it into a shallow dish with 2 tsp. fresh grated ginger, 1 tablespoon sesame oil and 2 tablespoons Tamari (or soy sauce for those of you okay with wheat). Marinate this about 5 minutes on each side. When ready, cook in a high heat frying pan - 1 minute on each side or toss whole deal into the oven/toaster oven for about 20 minutes at 350 or until you are happy with the pinkness.
Onto the curry.
A small pot will do to boil up a couple yukon gold potatoes. Once soft, cube and let cool.
If you'd like some rice, cook up what you will. I made brown rice according to instructions on the package.
Grab a pan out and pop in 1 small diced onion, fry until translucent. Add in 2 cloves of crushed and minced garlic, 2 small red chilies, seeded and chopped and 2 tablespoons Asian chili or red curry paste. Cook for around 2 minutes and then add one can of coconut cream (not milk) the potato cubes and 3 tablespoons lemon juice. Simmer for 4 minutes. Add one bag of pre-washed spinach, mix until it wilts.
To plate, put a bit of rice down, slide the salmon next to it and smother with the coconut spinach mixture.
Go back for seconds. And thirds.
