This comes together very quickly and easily. It also happens to be delicious and nutrient dense. Wild Alaskan Salmon is rich in the Omega 3 fatty acids eicosapentanaenoic acid (EPA) and docosahexaenoic acid (DHA), which are only found in marine algae and seafood. DHA and EPA are in short supply in the Standard American Diet despite the critical role they play in brain health and fighting inflammation and supporting heart health and staving off depression. A diet rich in DHA is recommended for people with ADHD since this nutrient is often deficient. I try to eat an Omega 3 rich fish at least two times per week.
You can make this meal for one or more. If you are making for one, you'll have extra coconut sauce. I like to freeze the coconut sauce for an even quicker and easier meal in the future. English peas are in season as I write this. You can take the 5-10 minutes it requires to shell them for this ( you won't be disappointed if you do ) or skip it and add frozen or skip the peas all together and add another vegetable of your choice. Carrots cut thinly on the bias would be lovely and tasty too.
The ratios below are for 1-2 people except for the sauce, which would be enough for four people.
Ingredients
1 four once fillet of salmon, skin on preferably
6 or 7 large handfuls fresh spinach, washed and drained
1/4 cup English peas
For the sauce
1 can full fat coconut milk
1.5 inch piece of fresh ginger, peeled and thickly sliced
3 cloves garlic
1-2 tsp coconut sugar
1 lime, zested and juiced
2 Kafir lime leaves
2 TBS boiling water
Method
Place the two Kafir lime leaves in a small bowl and cover with the 2 TBS boiling water. Let steep while you put all of your other sauce ingredients into a high powered blender. Blend thoroughly until thick and creamy. Add the Kafir water to the blender and reserve the leaves. Blend again briefly to incorporate.
In a skillet add enough of the coconut sauce to cover the fillet of salmon about half way up. If you are making this for one, use a small skillet. Turn the stove onto medium heat and cover the skillet with a lid. Simmer gently until the salmon is cooked through and will flake easily with a fork - about 5 minutes. Be careful not to overcook.
Remove the salmon from the skillet and set aside. Add the spinach and sauce until just wilted. Remove the skillet with large tongs or a spoon and place t in the bottom of a bowl (from which you will eat). Add the English peas to the skillet and cook briefly until just tender tasting as you go - about 2-3 minutes. Place the salmon on top of the spinach, leave whole as a fillet or flake with a fork. then pour the coconut sauce and English peas into the bowl. Serve with a little lime zest on top of the fish and a good quality flaky salt.
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