Saturday, May 6, 2017

Thai Coconut Curry Salmon with Sweet Potatoes and Spinach

Thai Coconut Curry Salmon with Sweet Potatoes and Spinach
I’m sitting in the dark looking out the big front window. There are shadows and stars and a small fishing boat with its light shining out in the sea. The weather has been cold and I’m feeling a bit confused by my feelings. Like many I am ready for sunshine and time outside. Ready to leave the windows open to let in the rays of sun.

Palo Verde Tree Phoenix Arizona
Living in two different states can be wonderful and exciting. A few months ago the trees around the city of Phoenix were blooming and I was going to farmers markets buying produce like asparagus and strawberries. Now that I’m in the PNW spring is tentatively emerging and the trees and plants are starting to blossom.

Pine Tree Yachats Oregon
Yesterday we spent the day in the town of Newport running errands and grocery shopping. Last night dinner preparation found me opening up cupboard doors and then the refrigerator. Ugh, nothing looked good……a little voice reminded me, you just went grocery shopping. I ignored that voice as we drove into town. We parked in front of the Luna Sea Restaurant and walked up to the counter and bought fresh wild PNW salmon. Now I could prepare dinner and this is what I made.


yield: 2 to 3print recipe

Thai Coconut Curry Salmon with Sweet Potatoes and Spinach

INGREDIENTS:

  • 2 tablespoons canola oil
  • 1/3 cup chopped red onion
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 1 to 1 ½ cups coconut milk
  • 2 teaspoons Thai red curry paste
  • 2 teaspoon soy sauce
  • 1 tablespoon of fish sauce
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 3/4 pounds of salmon, cut into 2-fillets
  • 2 cups fresh spinach leaves
  • 2 tablespoons lemon juice

INSTRUCTIONS:

  1. Heat oven to 400 °.
  2. In a large skillet (one that is oven safe) turn temp to medium-high heat, add canola oil. When hot, add red onion, ginger and garlic. Stir often so garlic does not burn until onion is tender, about 5 minutes. Stir in coconut milk, curry paste, soy sauce, fish sauce and sweet potatoes.
  3. Bring to a boil, then reduce heat and simmer for about 5 minutes. Turn off heat. Rub the salmon fillets with olive oil and season lightly with salt and pepper. Add salmon to skillet and place in oven. Cook approx about 8 to 12 minutes, depending on the thickness of fish.
  4. Stir in spinach and lemon juice. Enjoy! *note this would be great with rice or noodles or even a slice of bread.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

36 comments:

  1. This salmon looks delicious and your photos are so pretty!

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  2. Summer seems slow to be getting to you. Our winter hasn't even started yet. Wish I could just walk into a fishmonger and buy salmon.

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    1. I could eat some kind of fish or shellfish everyday so I am happy here. Thanks Tandy!

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  3. Hi Cheri,
    I totally agree with you that this yummy Thai curry salmon of yours great with rice, noodle or bread.

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    1. Thanks Karen, watching my carbs so have been njoying without.

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  4. You have just combined all my favourites in one single dish! Fantastic!

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  5. This is wonderful Cheri, I am such a fan of Thai food and the combination in this curry is delicious. This is Suzanne (apuginthekitchen) I always have the worst time trying to comment on your site, it keeps booting me out and won't recognize me so I didn't want to be anonymous.

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    1. Ok it said I was anonymous but now I'm there Oh my

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    2. Sorry about that Suzanne, not sure what is going on.

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  6. I know that feeling of standing in front of the fridge, and seeing ... nothing. Sounds like the salmon turned things around for you. What a delicious meal!

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    1. Thanks Beth, I do the same thing sometimes after seeing a cooking show;)

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  7. Cheri - this looks absolutely amazing! I can't wait to try it! All my favorite flavors! I hope you enjoy the cool weather, although it barely hit 70° here today!

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    1. Thanks David, I heard about your wonderful weather, sounds like we left too early-)

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  8. Love your poetry Cheri. How wonderful that you are able to experience different perspectives =) Speaking of lovely things - your Thai accented salmon looks splendid!

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    1. Thanks Kim, I am fortunated that my husband is so flexible.

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  9. Cheri:

    I hope things warm up for you there soon. It's chilly in New Hampshire, too. I love the photos of the trees. Ah, those golden blossoms! And your dish looks awesome. Many thanks. D

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    1. Thanks Dena, the sun is out today, feeling much better.

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  10. what magnificent flavors, plus the nutrition contained within this dish is second to none! great post. :)

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  11. I LOVE this inspired meal. We adore salmon and everything you've lovingly added to this beautiful dish. I hope spring comes soon and your garden is not far behind!

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    1. Hi Tricia, we are just starting to see the sun so garden work is not far behind.

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  12. I'm cooking salmon tonight, Cheri...but it'll be a simple roast instead of this delicious dish you cooked up. It really looks so tasty! Enjoy your surrounding and keep on getting inspired by different places and things when you cook. : )

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    1. Thanks Monica, isn't is funny how are surroundings motivate us. Take care!

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  13. I remember how fabulous the salmon was when we lived in Vancouver! So envious of your beautiful, delicious dinner!!

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    1. Thanks Liz, you can't beat the fresh seafood.

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  14. Beautiful photos Cheri and the salmon looks delicious with curry sauce...
    Have a wonderful week ahead :)

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  15. That's neat that you live in two places. What fun, cooking and baking with everything too. Have a yummy week and boogie boogie.

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    1. Thanks Ivy, you too. Have a great week and boogie!

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    2. Thanks!

      I have these walls that I was sanding yesterday and I didn't want to finish the last one, so I told myself that if I did, I could go get that fancy organic sprouted rye flour that I've never used before.

      Talk about motivation to finish sanding.

      Excited to play with it this weekend. Wishing you lots of yummy meals ahead with a great big side of boogie boogie.

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  16. Totally love the combo of wild salmon, sweet potatoes, and spinach. Add curry flavors and you've got a feast. Excellent dish! And how nice to experience early spring locally grown stuff twice -- once in Arizona, once in Oregon. :-)

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  17. Oh my, I sure wish I could buy the freshest PNW salmon here. That and Alaskan is all I'll eat and it is the best! Great combination of flavors!

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  18. Looks great Cheri. And I don't think a person could create a dish that's any healthier!

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  19. Time is just flying by this year, Cheri! Seems like I just read the post where y'all were leaving OR to return to AZ! I think it's awesome that you get to experience spring starting again in the PNW and I bet it's beautifully different in each climate. Can't wait to see more pics from your stay in your summer home. This salmon looks delicious and like a dish Evan and I would really enjoy! Thanks for sharing your recipe :)

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