Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
Salmon, Spinach and Cherry Tomato Curry
By Ashley Lonsdale for New York Times Cooking
INGREDIENTS
Yield:4 servings
4 (6-ounce) salmon fillets, skin removed- Salt and freshly ground black pepper
- 2 tablespoons ghee or coconut oil
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 bird’s-eye chile, or other small chile, sliced
- ½ teaspoon cumin seeds
- 1pound cherry tomatoes
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 (14-ounce) can coconut milk
- 5 ounces chopped fresh spinach or baby spinach
- Cooked rice, for serving
- ¼ cup torn or chopped mint, basil or cilantro leaves
Preparation
Step 1 – Season the salmon fillets with salt and pepper on both sides. Set aside.
Step 2 – In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric.
Step 3 – Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting.
Step 4 – Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.
