My seventy-second recipe with the Wednesday with Donna Hay group is Seared Salmon on Coconut Spinach, was chosen by Chaya, and is found in Donna Hay's cookbook Off the Shelf: Cooking from the Pantry, on page 116, you can also find it online here.
The ingredient list: salmon, ginger, sesame oil, soy sauce, garlic, red chili peppers, Asian chili paste, coconut cream, lemon juice, and spinach.
Oh, this is a spicy recipe, full of flavor with the various chili combinations and that slight coconutty flavor from the coconut cream. I am not always a great lover of highly spiced food but cooking with food groups and needing to go outside the comfort zone once in awhile has made me a more diversified eater. Lately I have been upping the spice factor in recipes, what's with that? For years I have been decreasing it and now all of a sudden, I am enjoying spicy foods like never before.
The recipe works great for a busy weeknight as everything comes together quickly and doesn't take more than a few minutes to cook. Although DH specified that we should cook the salmon one minute on each side, I found this was not enough and went with 3 minutes on each side to get it to the state we like. The spinach took about three minutes after the sauce was made which took maybe 5 minutes total, so dinner in under 20 minutes is a great deal, especially when it was so flavorful. Before he even finished, Mark said he would happily eat this one often.
Wonder what the others thought? Gaye's post is here. Sarah's post is here. Next is Sarah's choice, Grilled Asparagus with Balsamic Butter, found on page 86 in DH's Modern Classics 1 cookbook. Join us and leave a link to your post, no commitment required.