“My aunt Elaine is a firm believer that salmon should not be used in curries because it becomes unpleasantly firm, unlike many other fish. But what if the salmon is cooked separately and served on the side? This recipe might be tailored for my aunt, but you will enjoy it too.”–Nik Sharma
Adapted from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma
Ingredients
For the Green Curry Spinach:
- •60 ml (2 tablespoons) extra-virgin olive oil
- •60 ml (2 tablespoons) drained capers
- •1 large red onion, minced
- •60 ml (2 tablespoons) green curry paste
- •4 garlic cloves, thinly sliced
- •455 grams (1 pound) fresh baby spinach
- •120 grams (1 cup) fresh or frozen peas
- •240 ml (1 cup) unsweetened coconut milk
- •2.5 ml (1/2 teaspoon) ground black pepper
- •15 ml (1 tablespoon) fresh lime or lemon juice
- •5 ml (1 teaspoon) low-sodium soy sauce
- •Fine sea salt
For the Crispy Salmon:
- •Four 170 gram (6 ounce) skin-on salmon fillets
- •Fine sea salt
- •Ground black pepper
- •28.4 grams (2 tablespoons) unsalted butter
- •30 ml (2 tablespoons) extra-virgin olive oil
- •A few springs of cilantro or microgreens like arugula or kale for garnish
Preparation
- For the Green Curry Spinach: Warm the olive oil in a large cast-iron or stainless-steel skillet over medium-high heat. When it is hot, add the capers. Sauté until crispy and lightly golden brown, 1 ½ to 2 minutes.
Add the minced red onion. Sauté until translucent, 4 to 5 minutes. Add the green curry paste and the sliced garlic cloves. Sauté until fragrant, 1 ½ to 2 minutes. Add the spinach a handful at a time. Sauté, tossing, until the leaves are completely wilted and most of the liquid evaporates, 10 to 12 minutes. Stir in the peas, coconut milk, 120 ml (1/2 cup) water, and ground black pepper. Bring to a boil and let simmer until the peas turn tender, 1 ½ to 2 minutes. Stir in the lime or lemon juice and soy sauce. Taste and season with the fine sea salt. Remove from heat and cover to keep warm
For the Crispy Salmon: Use clean paper towels to pat dry the fillets. Season each fillet on both sides with salt and pepper. Melt the butter in a large cast-iron or stainless-steel skillet over medium heat. Cook until the butter stops crackling and its water evaporates, 2 to 3 minutes. Add the 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 five minutes of cooking, tilt the skillet towards 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 the springs of greens. Flavored or plain rice are excellent options to serve along side.