There are a number of flavours that works very well with spinach, peanuts, garlic, chillies and coconut milk. This is one of my favorites because it's so easy to make and yet tastes like a slow Sunday evening meal. I served with caramelized cauliflower.
When buying coconut milk, a tip I've recently learned is to look at the fat content on the back of the can. The fat content can range from 10 to 26 percent. The higher the fat content, the more coconut cream it contains. Using coconut milk with a high fat content will give you the most flavour.
Seared Salmon on Coconut Spinach (serves 2-4)
2-4 salmon fillets
2 teaspoons minced ginger
1 tablespoon sesame oil
2 tablespoons soy sauce
Ingredients: coconut spinach
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red chili paste
16 oz coconut milk
3 tablespoons lemon juice
1 bunch spinach
Place the salmon in a sallow dish with the ginger, sesame oil and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high and pan sear.
To make the coconut spinach, place the olive oil, garlic and chili paste in a sauce pan over medium heat and cook for 2 minutes making sure to not burn the garlic. Add the coconut milk and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.
To serve, place some spinach on each plate and top with the salmon.