Thai Coconut-Curried Salmon with Greens

I was cooking one of my favorite dishes tonight and decided to take some pictures to share with you (and add to gbsfood.com.) This isn't my own recipe--I actually found it in an issue of Cooking Light magazine. It's delicious, all the ingredients cook slowly in the sauce and melt in your mouth. The coconut milk gives it a sweet flavor, and the curry powder gives it a little bit of spiciness.

First, the ingredients:

• 2 tbsp vegetable oil
• 1 cup thinly sliced onion
• 2 tsp curry powder (careful with this stuff--it stains EVERYTHING.)
• 1 cup light coconut milk
• 2 tbsp sugar
• 1 tbsp lime juice
• 1 tbsp bottled (or in the tube) minced ginger
• 1 tbsp fish sauce
• 2 tsp bottled minced garlic
• 1 (8 oz) bottle of clam juice
• 1 (1 lb) salmon filet, skinned and cut into 3/4 inch cubes
• 3 cups fresh baby spinach

(I left the curry powder out of that shot, sorry.)

Method

Heat the vegetable oil in a large nonstick skillet, and saute the onions and curry powder for about four minutes.

Add the coconut milk and the next seven ingredients (through the clam juice.) Bring it to a boil, then reduce the heat to medium and simmer for three minutes.

(Notice the bouquet of heavenly-smelling steam wafting upwards...open a window if your roommates are pussies who don't like the smell of fish and curry powder, like mine.)

Add the fish; cover and cook for four minutes.

Arrange the fresh spinach evenly over the fish, like so:

...then cover it and let it cook another four minutes, until the fish flakes easily with a fork and the spinach is nicely steamed.

Stir it all up, spoon the solid ingredients into a bowl and add some of the sauce.

Now sit down to dinner and enjoy!