This is one of my favorite ways to eat salmon! I clipped this recipe from Cooking Light years ago and have made it many times with different variations. You can easily substitute another fish for the salmon, and use different greens in place of the spinach.
2 t. vegetable oil
1 cup thinly sliced onion
2 t. curry powder
1 cup light coconut milk
2 T. sugar
1 T lime juice
1 T. minced ginger
1 T. fish sauce (look for it neat soy sauce)
2 t. minced garlic
½ t. chili paste with garlic
1 (8 oz) bottle clam juice
1 pound salmon fillet (or several small fillets), skin removed. (*Vegan option: use tofu)
6 cups spinach
1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion
and curry powder and sauté 4 minutes.
2. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). And bring to
a boil. Reduce heat, and simmer 3 minutes.
3. Add fish, cover and cook 4 minutes. Top the fish with spinach, cover and cook 4 minutes
or until the fish flakes easily with a fork.
This makes about 4 servings.
About 270 calories; 12 grams of fat; 25 grams of protein