Salmon Rice Bowl With Green Curry Creamed Spinach
Ingredients
The salmon and spinach
-
10
oz.
fresh spinach (or frozen, thawed)
-
½
tsp.
Diamond Crystal or ¼ tsp. Morton Kosher salt
-
4–6
oz.
salmon fillets, preferably skinless
-
to taste
freshly ground black pepper
-
2
tsp.
extra-virgin olive oil
The sauce
-
3
cloves
garlic, finely grated
-
1
inch
piece ginger, scrubbed and finely grated
-
2
Tbsp.
unsalted butter
-
1
Tbsp.
all-purpose flour
-
3
Tbsp.
Thai green curry paste
-
¼
tsp.
crushed red pepper flakes
-
1¼
cups
heavy cream, divided
-
2
Tbsp.
fresh lime juice
For serving
-
to taste
cooked jasmine rice
-
½
cup
store-bought fried shallots
-
to taste
cilantro leaves with tender stems
-
to taste
lime wedges
Instructions
- Cook the spinach in boiling salted water until wilted, then drain and chop.
- Pat the salmon fillets dry, season with salt and pepper, and cook in olive oil until golden.
- In the same skillet, cook garlic and ginger in butter, then add flour and cook until smooth.
- Stir in curry paste, salt, and red pepper flakes, then gradually add cream and simmer until thickened.
- Add the spinach to the sauce, season, and mix in lime juice.
- Serve rice in bowls, top with salmon, spoon the spinach sauce over, and garnish with fried shallots and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
35g
Total carbohydrates
20g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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