1 tablespoon grated fresh ginger — brightness and a warm kick.
1 tablespoon red curry paste — adjust to your preferred heat level; green curry paste works too.
1 can (14 oz) full-fat coconut milk — the creamy, silky backbone of the sauce.
1 cup vegetable or chicken broth — thin the sauce just enough for simmering.
1 tablespoon fish sauce or soy sauce — adds salt and savoriness; if gluten-free, use tamari.
1 tablespoon sugar or honey — rounds out spicy and tangy notes.
1 cup baby spinach or kale (optional) — greens wilt into the sauce for color and nutrition.
Juice of 1 lime — fresh brightness to finish the dish.
Salt and pepper, to taste — season as you cook.
Fresh cilantro, chopped (for garnish) — a pop of color and herbaceous lift.
Optional: red bell pepper slices or snap peas for color and crunch.
Instructions
Pat the salmon dry and season with a pinch of salt. Heat the oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 3–4 minutes, until the skin is crisp and the flesh is opaque about halfway up. Flip gently and cook 1–2 minutes more. Remove to a plate and set aside.
In the same skillet, add the onion. Sauté 3–4 minutes until translucent and aromatic, scraping up any browned bits from the salmon.
Stir in the garlic and ginger. Cook for about 30 seconds until fragrant and starting to soften.
Add the red curry paste and cook, stirring, for 1 minute to bloom the flavors.
Pour in the coconut milk and broth. Stir in fish sauce (or soy sauce) and sugar. Bring to a gentle simmer, breaking up any curry paste until smooth.
Return the salmon to the pan, spooning sauce over the fillets. Simmer 6–8 minutes, or until the salmon is just cooked through and the sauce has thickened slightly. The fish should flake easily when tested with a fork.
Stir in greens (if using) until wilted. Finish with lime juice and a pinch of salt to taste.
Serve the salmon in bowls with plenty of sauce, and garnish with cilantro and, if desired, extra lime wedges.
