Ingredients:
12 ounces fresh spinach, stems removed
2 teaspoons vegetable oil
2 medium shallots, finely chopped ( 1/2 cup)
2 jalapeno chiles, seeded,minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1 (14 ounce) cans reduced-fat coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce or 2 tablespoons reduced sodium soy sauce
2 teaspoons packed light brown sugar
1/2 teaspoon hot sauce
1 lb salmon fillets, skin removed,cut into 3/4 inch pieces
2 tomatoes, diced ( 2 cups)
1 limes, cut into 6 wedges
Directions:
Place spinach in large pot of lightly salted boiling water.
Cook 6 to 8 minutes or until tender.
Drain, rinse with cold running water.
Squeeze out excess moisture.
Coarsely chop.
In Dutch oven or deep saute pan, heat oil over medium heat until hot.
Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
Add salmon, tomatoes; return to a simmer 3 minutes.
Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
Serve garnished with lime wedges.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.