Green Curry Salmon With Coconut Rice

Cuisine: Sea Food
Meal: Dinner
Time: 1 hr
Yield: 4 to 6 servings

Ingredients

• Skinless salmon fillets
• Fine sea salt
• Black pepper
• Green curry paste
• Coconut oil or neutral oil
• Scallions
• Garlic
• Full-fat coconut milk
• Water
• Sushi rice or other short-grain rice
• Baby spinach
• Cilantro
• Lime wedges

Method

1. Season salmon with salt and pepper, then rub with a little green curry paste.
2. Heat oil in a Dutch oven and cook scallion whites with most of the greens until golden.
3. Add garlic and cook until fragrant.
4. Stir in coconut milk, water, remaining green curry paste, and salt.
5. Add rinsed rice, reduce the heat, cover, and simmer, stirring occasionally.
6. Fold in spinach and cilantro once the rice has softened; add a splash of water if the pot looks dry.
7. Place salmon on top of the rice, cover, and cook until the fish is just cooked through.
8. Season to taste and serve with reserved scallions and lime wedges.

Paraphrased from a NYT Cooking calendar recipe by Melissa Clark.