Apr 042013
 
Red Chili Salmon and Coconut Creamed Spinach

Note: This recipe is adapted from a slow-roasted salmon recipe on NoRecipes.com; however, I believe I’ve changed enough of the ingredients and process to call it my own. Also, thanks to Nicole at The Fresh Kitchen for helping me fine tune my recipe!

If your local grocery store has a sale on salmon, give this recipe a try. It’s delicious! If you’re not big into spicy, you can reduce the amount of chili paste used. If you love spice, add more. Most grocery stores will sell little jars of red chili paste, but I like to buy a large container at Asian food stores, because I go through it quickly.

Red Chili Salmon and Coconut Creamed Spinach Red chili salmon on a bed of coconut creamed spinach

Ingredients:

Salmon-

  • 1 lbs salmon fillets
  • 2 Tbsp red chili paste
  • 1 Tbsp coconut oil

Spinach-

  • 11 oz. washed spinach
  • 1 Tbsp coconut oil
  • 2 Tbsp garlic
  • 1 lime for zesting and juice
  • 1/2 can coconut milk
  • 1 Tbsp organic coconut palm sugar
  • 1 tsp salt

Preparation: 

Preheat oven to 300°. Cut your fillets into 2 pieces. Remove bones (unless you’re lazy like me…we just pick them out as we eat). Mix the chili paste with coconut oil and spread evenly across the fillets with a spoon. Line a flat cookie sheet with parchment paper and arrange salmon on top. Place on middle rack of oven for 25-30 minutes but check at 20. If your oven is terrible like mine, it’s more like 40 mins before it’s done. Remove salmon once it’s reached 125° internally in its thickest spot.

Blanche spinach in boiling water, remove, cook and pat dryish. Heat coconut oil on medium-high in large pan or pot on stove. Add garlic and brown. Then throw in zest from one lime (if you’ve never zested a lime before, don’t scrape off any of the white stuff- that’s bad- it’ll be bitter- I learned this.) and fry for a few seconds. Turn heat to medium-low. Add half a can of coconut milk. Spoon it out instead of pouring- try to get the cream from off the top into your pan. Add spinach. Slice into your lime and squeeze the lime a couple of times over your spinach mixture. Sprinkle the salt and sugar on top and stir. Give it a taste test, and determine if you need to add any more of the seasonings.

Once the spinach is heated, spoon mixture onto your plate, and place cooked salmon on top. Enjoy!

Do you cook with fish? If so, what’s your favorite type?

  6 Responses to “Red chili salmon on a bed of coconut creamed spinach”

  1. This is right up hubby’s alley! I will definitely be printing this for him!

  2. This looks yummy! I’m going to try it!

  3. Honestly, I’m not a fish person, but I do try to cook fish for my family. I think they’ll love this! I’m going to put it on our meal plan for next week!

  4. This sounds awesome! I love salmon, but my husband isn’t a fan. I think this recipe might be the one to turn his taste buds around!

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