Coconut Curry Salmon

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Let them rest at room temperature for 10 minutes while you prepare the sauce.
2. Make the curry sauce
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant. Stir in the curry paste and cook for 1-2 minutes to release the flavors.
3. Add the coconut milk
   Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer. Add the sliced bell pepper and cook for 3-4 minutes until the sauce starts to thicken slightly and the peppers begin to soften.
4. Cook the salmon
   In a separate non-stick pan, heat the remaining tablespoon of oil over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for another 2 minutes. The salmon should be slightly undercooked at this stage.
5. Combine and finish
   Carefully transfer the salmon fillets to the curry sauce, skin-side up. Reduce heat to low, cover, and simmer for 3-4 minutes until the salmon is cooked through but still tender. Add the baby spinach and stir gently until wilted.
6. Add the final touches
   Remove from heat and squeeze fresh lime juice over the dish. Taste and adjust seasoning with salt and pepper if needed. Let the dish rest for 2 minutes to allow flavors to meld.
7. Serve
   Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice or cauliflower rice for a low-carb option.