Thai Red Curry Salmon

Ingredients

• 1.5 lb Salmon fillets
• 1 can Coconut milk
• 2 tbsp Red curry paste
• 1 item Bell pepper
• 5 oz Baby spinach
• 1 item Lime
• 2 cup Jasmine rice
• 0.75 tsp Garlic powder
• 0.5 tsp Ground ginger
• 0.5 tsp Red pepper flakes
• 0.5 tsp Kosher salt

Directions

1. Cook jasmine rice separately.
2. Simmer coconut milk with curry paste and seasoning until fragrant.
3. Add sliced pepper and cook until slightly softened.
4. Nestle salmon into the sauce, cover, and simmer gently until just cooked; confirm 145°F in the thickest part, or cook until the flesh is opaque and separates easily with a fork.
5. Fold in spinach and lime juice and serve over rice.

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