Total Time
30mins
Prep 15 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Place spinach in large pot of lightly salted boiling water.
  2. Cook 6 to 8 minutes or until tender.
  3. Drain, rinse with cold running water.
  4. Squeeze out excess moisture.
  5. Coarsely chop.
  6. In Dutch oven or deep saute pan, heat oil over medium heat until hot.
  7. Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
  8. Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
  9. Add salmon, tomatoes; return to a simmer 3 minutes.
  10. Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
  11. Serve garnished with lime wedges.

Reviews

(4)
Most Helpful

Fantastic recipe! I've been making this at least once a week for the past month, and we are yet to be tired of it. Wonderful, full flavors, and it really lends itself to experimentation- I've made it with chicken instead of fish, frozen veggies instead of spinach, and have used cayenne instead of jalapenos, and all its permutations taste great. Great job!

KVasanth December 23, 2008

Terrific flavors! I made a LOT of substitutions, while staying with the spirit. 1. I used mustard greens. They added a wonderful zip. 2. I used rotel instead of the tomatos and chilies 3. I used sweet onions instead of shallots. This won raves last night, and satisfied me as leftovers tonight. a real winner!

jgodby October 01, 2007

This was absolutely fantastic! Followed the recipe except substituted the jalapeno with Korean chiles. I've made this twice so far. I was surprised my husband liked it. Thanks.

scleon90 February 17, 2007

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