Salmon fillet: 150g (5.3 oz), Coconut milk (light): 120ml (1/2 cup), Red curry paste: 10g (2 tsp), Spinach: 50g (2 cups, fresh), Bell pepper (red): 100g (1/2 large, sliced), Onion: 50g (1/4 medium, sliced), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Lime juice: 5ml (1 tsp), Fish sauce: 5ml (1 tsp), Brown rice: 50g (1/4 cup, dry weight), Cilantro: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 50g brown rice according to package instructions. 2. Season 150g salmon fillet with 1g salt and 1g black pepper. 3. Heat 5ml olive oil in a large skillet over medium-high heat. 4. Cook salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes. Remove from skillet and set aside. 5. In the same skillet, add 50g sliced onion and cook until softened, about 3 minutes. 6. Add 3g minced garlic, 5g grated ginger, and 10g red curry paste. Cook for 1 minute until fragrant. 7. Add 100g sliced bell pepper and cook for 2 minutes. 8. Pour in 120ml coconut milk, 5ml fish sauce, and bring to a simmer. 9. Add 50g spinach and cook until wilted, about 1 minute. 10. Return the salmon to the skillet and simmer for 2 minutes to heat through. 11. Stir in 5ml lime juice. 12. Serve the curry salmon over brown rice, garnished with 5g chopped cilantro.
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