One-Skillet Thai Coconut Curry Salmon

Place the 4 raw skin-on salmon fillets on a plate at room temperature for 15 minutes to temper before cooking.

While the salmon tempers, peel and mince 3 cloves of garlic, and peel and finely grate 1 inch of fresh ginger root.

Zest the whole lime to yield 1 tsp of zest, then squeeze the lime to yield 1 tbsp of fresh juice.

Pat the tempered salmon fillets completely dry with paper towels and season both sides with 1/2 tsp of salt.

Heat 1 tbsp of cooking oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and sear undisturbed for 3 to 4 minutes until a golden crust forms.

Flip the salmon and sear the other side for 2 minutes. Remove the salmon from the skillet and set aside on a plate (it will still be slightly undercooked in the center).

Reduce the skillet heat to medium. Add 2 tbsp of Thai red curry paste, the minced garlic, and the grated ginger to the remaining oil in the skillet. Sauté for 1 to 2 minutes, stirring constantly to prevent burning.

Pour in 14 fl oz of unsweetened full-fat coconut milk, 1 tbsp of fish sauce, and 1 tsp of brown sugar, stirring well to dissolve the curry paste.

Bring the curry sauce to a gentle simmer and let it cook for 5 minutes until it reduces and thickens slightly.

Reduce the heat to low. Carefully nestle the seared salmon fillets back into the simmering sauce. Cook gently for 4 to 5 minutes, spooning the sauce over the fish, until the salmon is tender and flakes easily.

Stir in 4 cups of fresh baby spinach, 1 tsp of lime zest, and 1 tbsp of lime juice. Stir gently around the salmon for 1 minute until the spinach is fully wilted. Serve immediately warm.