GREEN CURRY SALMON WITH COCONUT RICE

Yield: 4 to 6 servings Total time: 1 hour

Ingredients:

700g skinless salmon fillets Fine sea salt and freshly ground black pepper

4 tbsp green curry paste

2 tbsp virgin coconut oil (or use a neutral oil, such as canola)

1 bunch scallions, whites and greens, thinly sliced

2 garlic cloves, finely grated or minced

1 can unsweetened, full-fat coconut milk

1 3⁄4 cups sushi rice or other short-grain rice, rinsed well

2 cups chopped baby spinach

1 cup chopped coriander leaves and tender stems

Lime wedges, for serving

Preparation:

1. Lightly season salmon with salt and pepper, and spread 1 tablespoon curry paste all over the fillets. Set aside.

2. Heat oil in a Dutch oven over medium. Stir in scallion whites and most of the greens, reserving 2 tablespoons scallion greens for garnish. Cook until golden brown, about 3 minutes. Stir in garlic and a pinch of salt, and cook until fragrant, about 1 minute longer.

3. Stir in coconut milk, remaining 3 tablespoons green curry, 11⁄2 cups water and 11⁄2 teaspoons salt. Stir in rinsed rice and reduce heat to low. Let simmer, covered and stirring occasionally, for 20 minutes. Using a wooden spoon, gently fold in spinach, coriander and a pinch of salt. If the rice looks dry and threatens to stick to the bottom of the pot, stir in 2 to 4 tablespoons more water.

4. Place salmon fillets on top of rice, raise heat to medium-low and cook, covered, until salmon is just cooked through, 12 to 20 minutes, depending on thickness.

5. Remove from heat and taste rice for doneness. If the salmon is done before the rice, gently remove the fish from the pan using a metal spatula, transfer to a plate and tent with an overturned bowl or foil to keep warm, then continue to cook rice until tender, adding more water if the rice seems dry. Taste and season with salt as needed. Squeeze a lime wedge over the salmon and serve immediately, garnished with reserved scallions and more lime wedges on the side.