This week's Wednesday with Donna Hay pick is Seared Salmon with Coconut Spinach, chosen by Chaya from Off the Shelf. You can also find the recipe online here.
I used baby spinach instead of English spinach, and instead of chilli paste, I used curry paste.
This was pretty good - I wasn't sure about the spinach, but the chilli/curry paste combines with the coconut cream to make a very tasty sauce.
The star with the salmon was the grated fresh ginger - it pan fried into a crispy, zingy coating for the fish - adore!
To see what Chaya, Kayte, Margaret and Sarah thought of this dish, visit the website.
Yay, for curry paste :D
ReplyDeleteDelicious job!
Cheers
CCU
What a great coconut twist on the spinach!
ReplyDeleteCoconut and spinach was a revelation for me. Also, I pan-fry salmon pretty regularly, so I will keep adding ginger to it. That is an easy and effective touch.
ReplyDeleteThat does look good. I didn't make because B doesn't like Salmon and I am not a great fan of cooked spinach, but I am rethinking the Salmon just for me.
ReplyDeleteI love coconut in just about everything so I think I'd really like this! :D
ReplyDeleteSalmon and spinach just pair so well together here at our place that this recipe was a real hit here. Your photo of it all looks delicious and I like the changes you made, the flavor sounds great.
ReplyDelete