Crispy Salmon with Green Curry Spinach
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Vegetable by Nik Sharma (pg 107-108) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 4 T olive oil, divided
- 2 T drained capers
- 1 large red onion, minced
- 2 T green curry paste
- 4 garlic cloves, thinly sliced
- 1 lb fresh baby spinach
- 1 c fresh or frozen peas
- 1 c unsweetened coconut milk
- 1/2 c water
- 1/2 t ground black pepper, plus more for seasoning the salmon
- 1 T fresh lime or lemon juice
- 1 t low-sodium soy sauce
- 4 x 6 oz skin-on salmon fillets
- fine sea salt
- 2 T unsalted butter
- sprigs of cilantro or microgreens like arugula or kale
Preparation
In a large cast-iron or stainless-steel skillet over medium-high heat, warm 2 tablespoons of the olive oil. When the oil is hot, add the capers. Saute until crispy and lightly golden brown, 1.5 - 2 minutes.
Add the minced onion. Saute until translucent, 4-5 minutes. Add the curry paste and garlic slices. Saute until fragrant, 1.5 - 2 minutes. Add a handful of spinach at a time, and saute, tossing, until the leaves are completely wilted and most of the liquid evaporates, 10-12 minutes. Stir in the peas, coconut milk, water, and 1/2 teaspoon black pepper. Bring to a boil and let simmer until the peas turn tender, 1.5 - 2 minutes.
Stir in the lemon/lime juice and soy sauce. Taste and season with sea salt. Remove from the heat and cover to keep warm.
Use clean paper towels to pat dry the salmon. Season on both sides with sea salt and pepper.
In a large cast-iron or stainless steel skillet over medium heat, melt the butter. Cook until the butter stops crackling and its water evaporates, 2-3 minutes. Add the remaining 2 tablespoons of olive oil. Place the salmon fillets on the hot pan, skin side down. Cook without moving the fillets (if moved before the skin is fully cooked, the flesh can easily tear away from the skin). After the first 5 minutes of cooking, tilt the skillet toward you and use a large spoon to collect the oil in the pan and pour it over the fish fillets. Cook until the skin starts to turn golden brown and crispy on the sides, another 1-2 minutes. Transfer the cooked fish from the pan to a plate. Serve with the spinach and garnish with cilantro or microgreens.
Notes
- The author sometimes add chunks of squash like pumpkin and other cucurbits like chayote to this curry.
