Seared Salmon on Coconut Spinach

Plate of salmon on spinach on brown rice

Seared Salmon on Coconut Spinach

This easy, healthy salmon dinner is on the table in under 30 minutes. If you are going to serve it over brown rice, however the rice will take a little longer.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 519kcal

Ingredients

Salmon

4 salmon filets about 6 oz in size
2 teaspoons ginger grated
1 tablespoon toasted sesame oil
2 tablespoons soy sauce

Coconut Spinach

2 cloves garlic minced
2 red chili peppers seeded and chopped
2 tablespoons Asian Chili Paste or less
13.5 ounce coconut milk canned
3 tablespoons lemon juice
2 bunches spinach stems removed, washed

Instructions

In a shallow dish combine the ginger, sesame oil and soy sauce. Add the salmon flesh side down. Marinate for 10 minutes.
While the salmon is marinating, place the garlic, chili peppers and chili paste in a saucepan over medium heat. Cook for about 2 minutes to allow the flavors to blend.
Stir in the coconut milk and the lemon juice and simmer for about 4 minutes. Add the spinach using tongs a little at a time, stirring as it wilts. Reduce heat to low to keep it warm.
Heat a non stick skillet over high heat. Remove the salmon from the marinade and place flesh side down in the pan. Sear for 3 minutes and then turn over. Cook for another 3-4 minutes or until desired degree of doneness.
To serve place spinach on a plate and top with salmon. (Can be served over rice or noodles.)

Nutrition