Seared Salmon on Coconut Spinach

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I hate when I can not get a good picture of something! This dinner was amazing, it looked as good as it tasted, but it just doesn’t look as good in the photo as it does in person. Do you ever make those meals, where the whole time you are eating it, you keep commenting on how good it is? This is one of those. As a matter of fact, while I was eating, I was thinking about how often could I make this. Would once a week be too often? Would we grow tired of it?

Let me begin by saying I love Donna Hay. I really do. She can take a handful of ingredients and make each flavor stand out. This recipe is a shining example of that. The sum of all the parts adds up to so much more than you would expect. This is from her Off the Shelf, Cooking from the Pantry cookbook.

Seared Salmon on Coconut Spinach
serves 4

4 6oz salmon fillets
2 teaspoons grated ginger
1 tablespoon sesame oil
2 tablespoons soy sauce

for the coconut spinach
2 cloves garlic, minced
2 small red chillies, seeded and chopped
2 tablespoons Asian chilli paste (I only used a teaspoon because mine is pretty hot)
2 cups coconut cream (I just used a can of coconut milk)
3 tablespoons of lemon juice (I used the juice of one lemon)
2 bunches English spinach, stems removed

Place the salmon in a shallow dish with the ginger, sesame oil and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high heat and cook the salmon for 1 minute on each side.

To make the coconut spinach, place the garlic, chillies, and chilli paste in a saucepan over medium heat and cook for 2 minutes. Add the coconut cream (or milk) and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.

To serve, place some spinach on each plate and top with a piece of salmon.

I served this with jasmine rice. It was perfect. What is so good about this recipe, besides how insanely easy it is, is that it can be broken down into it’s parts. The salmon was wonderful. The ginger and the sesame oil really gave it a nice flavor. It could be taken out of this recipe and used with other side dishes.

But the real show stealer was the spinach!!! Who knew coconut and spinach would go so good together? Not me. As we were eating it, my husband commented several times that this has to be his favorite way to eat spinach. I’m not sure what English spinach is that she calls for, I used one of those plastic tubs of organic spinach. She says to remove stems, you can see from my picture that I didn’t. It was baby spinach and I didn’t think the stems were big enough to warrant the time spent removing them. But I think it would have looked nicer if I had. Like the salmon, this spinach could be served with other main dishes. But you don’t have to because the flavors married so well together. Seriously I can not say enough about this recipe, you have to try it.

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  1. says

    Thank you for blogging about this recipe – I know exactly what you mean about it being so good you can’t shut up about it. I felt like such a nerd the other night, eating and constantly complimenting my cooking! But, it is that good, yes? :)

  2. Anonymous says

    I love this recipe. Big fan of Donna Hay. I serve this dish on a large plate with a side of steamed string beans and some tasty pink eye spuds. No rice . Very delicious. :)

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