Wednesday, September 25, 2013

Seared Salmon with Coconut Spinach


This week's speedy dinner is so easy - wilted spinach with some tasty additions, and pan-fried salmon. It all came together in just a few minutes. I added some reheated rice for my husband, extra spinach for me, and plated it up.

It turns out that spinach and coconut milk is a really great combination. I didn't find the coconut flavour too overwhelming. It was just enough to add an exotic touch. Supper felt exciting in a way that spinach and salmon wouldn't normally. I'm converted!

This was our Wednesdays with Donna Hay recipe. You can find the recipe in Hay's book, Off the Shelf, or on this blog. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes. Next week's pick is grilled asparagus with balsamic butter from Modern Classics 1. Join us and leave a link to your post, no commitment required.

Would you eat coconut and spinach together?

Like us on Facebook! http://www.facebook.com/SimplyCooked

Comments (7)

Loading... Logging you in...
  • Logged in as
Looks good Sarah! I liked the coconut flavour too.
My recent post WWDH - Seared Salmon on Coconut Spinach
That does look tasty. I didn't make because B doesn' t like salmon and I don't care for wilted spinach. But that does look good.
1 reply · active 612 weeks ago
Ha! I imagine it would work well with other fishes and green leaves. Who knows? :)
I love all that spinach piled up on top like that...looks wonderful. With all the spice in this dish, I didn't think it was at all coconut-y...the spices seemed to overpower most of it and add a nice pinkish hue as well...really liked this dish a lot. Rice would have been good with it as well...next time!! In answer to your question on my blog: Friends!! I have met the most wonderful people through food blogging and cooking/baking together.
My recent post Wednesday with Donna Hay: Seared Salmon on Coconut Spinach
I am late getting to this. I find that coconut is a lot more versatile than I would have thought. This was a great combination. You make the dish look attractive and delicious.
1 reply · active 612 weeks ago
That's a nice side benefit to WWDH - finding versatility in ingredients like coconut that we wouldn't have thought of before.
I am late getting to this. I find that coconut is a lot more versatile than I would have thought. This was a great combination. You make the dish look attractive and delicious. clothing manufacturer

Post a new comment

Comments by

LinkWithin

Related Posts with Thumbnails