Shimmering Jade Salmon Stir-Fry

Garlic, shallots and sesame seeds are stir-fried, then salmon, spinach, basil and pepper are cooked in the mixture with coconut milk.

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Ingredients:

• 2 Tbsp grapeseed oil, divided use
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 Tbsp sesame seeds
• 1 10 oz. pkg. baby spinach leaves
• 2 Tbsp chopped fresh basil
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 1 Tbsp madras curry powder
• 1 tsp grated lime zest
• 2 lb. boneless, skinless salmon fillets, cut into 2" pieces
• 1 (13.5 oz) can unsweetened coconut milk
• 3 cups cooked brown rice

Method

In a nonstick wok over medium-high heat, heat 1 tbsp of the oil. Stir-fry the garlic, shallots and sesame seeds for 30 seconds. Stir in spinach, basil, black pepper and cayenne pepper; cook and stir for 1-2 minutes. Spinach should be bright green and just wilted; transfer contents to a bowl, cover and keep warm. Mix salt, curry powder and lime zest together; massage mixture into salmon pieces. Heat remaining oil in wok; add salmon. Cook and stir for 4 minutes. Pour coconut milk over salmon and cook gently for 5 minutes, or until salmon is cooked through. Add spinach mixture to wok and stir to incorporate ingredients. Press the hot cooked rice into a 1/2-cup measuring cup; carefully unmold timbale on each of 6 serving dishes. Serve each with a portion of the shimmering salmon.

Notes:

Number of servings: 6

Submitted By: gr8folks501311
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