Servings: 4

Salmon: subheading: Salmon:
650g salmon 650g salmon
1/2 tablespoon Stevia or a sugar alternative ½ tablespoon Stevia or a sugar alternative
1 teaspoon curry powder 1 teaspoon curry powder
1/2 teaspoon onion powder ½ teaspoon onion powder
1/2 teaspoon garlic powder ½ teaspoon garlic powder
Himalayan salt to taste Himalayan salt to taste
1– 2 teaspoons olive oil 1 to 2 teaspoons olive oil
 
Coconut Curry Sauce: subheading: Coconut Curry Sauce:
1/2 tablespoon olive oil ½ tablespoon olive oil
2 cloves garlic 2 cloves garlic
1/2 tablespoon Stevia or a sugar alternative ½ tablespoon Stevia or a sugar alternative
1 tablespoon red Thai curry paste ( I use Mae Ploy which is very strong so I only use 1 tspn) 1 tablespoon red Thai curry paste ( I use Mae Ploy which is very strong so I only use 1 tspn)
1 can coconut milk 1 can coconut milk
2 tablespoons fish sauce or soy sauce 2 tablespoons fish sauce or soy sauce
lots of lime juice and zest lots of lime juice and zest
3 cups fresh spinach, chopped 3 cups fresh spinach, chopped
Coriander, basil, mint, or other fresh herbs Coriander, basil, mint, or other fresh herbs

INSTANT POT METHOD
Mix the curry, onion and garlic powders with oil and rub the paste liberally over the skin part of the salmon.
For the Coconut Curry Sauce: Add brown sugar, curry paste and coconut milk to the pan. Season with fish sauce and lime juice to taste.
Add the salmon to the pot. Put on the lid, seal and cook for 4 minutes, quick release, add spinach and stir into the sauce until wilted.
Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
STANDARD METHOD
Mix the curry, onion and garlic powders with oil rub the paste liberally over the skin part of the salmon. Place under the grill or in a pan and cook until done to your liking.
For the Coconut Curry Sauce: Add brown sugar, curry paste and coconut milk to the pan. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
If you prefer, you can cut the salmon into steaks, salt and pepper them, and just add them to the simmering coconut curry sauce for 8 to 10 minutes. This will poach the salmon.