Prep 15 mins
Cook 15 mins
- 12 ounces fresh spinach, stems removed
- 2 teaspoons vegetable oil
- 2 medium shallots, finely chopped (1/2 cup)
- 2 jalapeno chiles, seeded,minced
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 (14 ounce) can reduced-fat coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce or 2 tablespoons reduced sodium soy sauce
- 2 teaspoons packed light brown sugar
- 1⁄2 teaspoon hot sauce
- 1 lb salmon fillet, skin removed,cut into 3/4 inch pieces
- 2 tomatoes, diced (2 cups)
- 1 lime, cut into 6 wedges
- 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.
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!
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!
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.