Ingredients:

  • 1.5 lbs skinless salmon fillets, cut into 2-inch cubes
  • 1 tsp ground turmeric
  • 0.5 tsp sea salt
  • 2 tbsp neutral oil
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup fresh spinach
  • 1 medium lime, juiced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Pat the salmon cubes bone-dry with paper towels. In a bowl, toss the cubes with turmeric and sea salt until evenly coated.
  2. Heat neutral oil in a large skillet over medium-high heat. Add salmon in a single layer and sear for 2 minutes per side until a golden crust forms. Flip and cook for 1 more minute. Remove salmon from the pan and set aside on a plate; the centers should still be slightly translucent.
  3. Reduce heat to medium. In the same pan, add the diced red onion and sauté until translucent, about 3-4 minutes.
  4. Stir in the minced garlic, grated ginger, curry paste, cumin, and coriander. Cook for 1-2 minutes until highly fragrant.
  5. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly.
  6. Stir in the fresh spinach and lime juice until the spinach is just wilted.
  7. Return the seared salmon cubes to the skillet. Spoon the sauce over the fish and cook for 1 minute to allow the residual heat to finish the centers.
  8. Garnish with fresh cilantro and serve immediately over rice or with naan.