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Coconut Curry with Salmon and Spinach

Ingredients (Serves 2)

8 1/2 ozs (240 g) Salmon fillet

2 tbsp Lemon juice (fresh)

1/4 tsp salt (or more to taste)

1 1/2 cups canned coconut milk

1/2 cup water

1 tbsp tamari or soy sauce

1 tbsp rice vinegar

1 1/2 tsp grated ginger

1 tsp curry powder

1/4 tsp paprika

1/2 lime (washed and sliced)

2 bay leaves

2 cups baby spinach

1 small red chili sliced


  1. Season the salmon with lemon and salt. set aside.

  2. Heat a saucepan over medium heat and combine coconut milk, water, ginger, tamari, vinegar, curry powder, paprika powder, lime, bay leaves, chilli and remaining salt. Stir well, and once hot, add the salmon. Cover with a lid and let simmer for 10 minutes, or until the salmon starts to flake. Taste and add more tamari and salt if needed.

  3. During the last 2 minutes, stir in the spinach and allow to wilt. Remove from the heat.

  4. Divide between bowls and enjoy!


Amount per serve (2 serving in recipe)

Calories 510

Fat 40g

Carbs 8g

Protein 28g

Fiber 1g

Protein 28g

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