Seared salmon and fried onions simmered in a creamy coconut sauce with warmed cherry tomatoes and wilted spinach. Tastes great!
Salmon With Red Onion, Tomato And Wilted Spinach Coconut Cream Sauce
| Main Dish | Paleo | Fish And Seafood |
Ingredients
- 2 x 200 g salmon fillets
- 150 g cherry tomatoes
- ½ red onion
- 225 g spinach leaves
- 240 ml coconut cream
- ½ tbsp oil
- 2 x cloves garlic
- ½ tsp dried basil
- ½ tsp dried sage
- ½ tsp salt
- pinches salt
- ½ tsp black pepper
- ¼ tsp dried mustard powder
- ⅛ tsp curry powder
Instructions
Preparation
- Quarter the tomatoes.
- Finely slice the onion.
- Crush the garlic.
Method
- Step 1
- Heat the oil in a frying pan over medium heat. (Number 5).
- Step 2
- Add the onion and tomatoes to the pan and fry until they soften.
- Push the onion and tomatoes to the outside of the pan.
- Step 3
- Dry the salmon with kitchen paper and season with salt on all sides.
- Add the salmon fillets to the centre of the pan and fry for 4 mins on each side.
- Push the salmon to the outside of the pan.
- Step 4
- Bring the onion and tomatoes back to the centre of the pan.
- Add the crushed garlic, basil, sage, salt, black pepper, mustard powder and curry powder.
- Stir the herbs into the onions and tomatoes for 1 minute.
- Add the coconut cream and spinach and immediately reduce the heat to low. (Number 3.)
- Step 5
- Stir everything together, and be careful not to break up the salmon fillets.
- Simmer on low for 5-10 mins until the spinach starts to wilt.
- Step 6
- Serve.
Alex