Coconut Salmon Curry

Ingredients

• 1.5 Cup jasmine rice - 1 1/2 (cups), rinsed
• 2.25 Cup water - 2 1/4 (cups)
• 1.5 Pound skinless salmon fillets, cut into 1 1/2-inch pieces - 1 1/2 (pounds), Cut into 1 1/2-inch pieces.
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided: 1/2 teaspoon for salmon, 1/4 teaspoon for rice, and 1/4 teaspoon for curry.
• 1 Tablespoon neutral cooking oil - 1 (tablespoon)
• 3 Tablespoon vegetarian red curry paste, no seafood ingredients - 3 (tablespoons), Use a vegetarian red curry paste with no seafood ingredients.
• 1 Can canned full-fat coconut milk - 1 (13.5-ounce can)
• 1 Count red bell pepper, sliced - 1 (large), sliced
• 1 Tablespoon low-sodium soy sauce - 1 (tablespoon)
• 2 Teaspoon brown sugar - 2 (teaspoons)
• 5 Ounce baby spinach - 5 (ounces)
• 1 Tablespoon lime juice - 1 (tablespoon)

Instructions

1. Prep rice, salmon, and pepper

   1. *Rinse the jasmine rice* until the water runs mostly clear, *cut the salmon* into 1 1/2-inch pieces, slice the bell pepper, and season the salmon with 1/2 teaspoon kosher salt.

2. Cook the rice

   2. Combine the rice, water, and 1/4 teaspoon kosher salt in the saucepan; *bring to a boil*, then *cover and cook on low* for 15 minutes. Remove from heat and keep covered.

3. Bloom the curry paste

   3. Meanwhile, heat the oil in the skillet over medium heat. Add the vegetarian red curry paste and *stir for 1 minute* until *fragrant and slightly darkened*.

4. Build the curry sauce

   4. Add the coconut milk, soy sauce, brown sugar, and remaining 1/4 teaspoon kosher salt; *whisk until smooth*, then add the bell pepper and *simmer for 4 minutes*.

5. Cook the salmon

   5. Add the salmon pieces in a single layer, cover, and *simmer gently for 5 to 7 minutes* until the salmon is *opaque and reaches 145°F*.

6. Finish the curry

   6. Stir in the baby spinach and lime juice; *cook for 1 minute* until the spinach is *just wilted*.

7. Serve

   7. *Fluff the rice* with a fork and *serve the curry* over the warm jasmine rice.