Crispy Salmon with Green Curry Spinach

Updated at: Tue, 10 Oct 2023 18:34:49 GMT

Step 1

In a large cast-iron or stainless-steel skillet over medium-high heat, warm 2 Tbsp olive oil. When the oil is hot, add drained capers. Sauté until crispy and lightly golden brown, 1½ to 2 minutes.

Step 2

Add onion. Sauté until translucent, 4 to 5 minutes. Add curry paste and garlic. Sauté until fragrant, 1½ to 2 minutes. Add, a handful at a time, fresh baby spinach. Sauté, tossing, until the leaves are completely wilted and most of the liquid evaporates, 10 to 12 minutes. Stir in peas, coconut milk, water, and black pepper. Bring to a boil and let simmer until the peas turn tender, 1½ to 2 minutes.

Step 3

Stir in lime or lemon juice and soy sauce. Taste and season with fine sea salt. Remove from the heat and cover to keep warm.

Step 4

Use clean paper towels to pat dry salmon fillets. Season on both sides with fine sea salt and ground black pepper.

Step 5

In a large cast-iron or stainless-steel skillet over medium heat, melt butter. Cook until the butter stops crackling and its water evaporates, 2 to 3 minutes. Add 2 Tbsp extra-virgin olive oil. Place the salmon fillets on the hot pan, skin side down. Cook without moving the fillets (if moved before the skin is fully cooked, the flesh can easily tear away from the skin). After the first 5 minutes of cooking, tilt the skillet toward you and use a large spoon to collect the oil in the pan and pour it over the fish fillets. Cook until the skin starts to turn golden brown and crispy on the sides, another 1 to 2 minutes. Transfer the cooked fish from the pan to a plate. Serve with the spinach and garnish with a few sprigs of cilantro or microgreens like arugula or kale.

↑Support creators by visiting their site 😊

1 liked

0 disliked

Delicious

Easy

Go-to