Saucy Salmon and Shrimp in Coconut Milk With Spinach
Are you tired of mundane meal prep and looking for an exciting yet easy dish that combines fresh flavors and delightful textures? Saucy Salmon and Shrimp in Coconut Milk With Spinach might be your next culinary adventure! This dish is not just about tantalizing flavors; it’s also packed with nutrients essential for a healthy diet. Did you know that incorporating seafood into your weekly meals can boost your omega-3 fatty acid intake, which is known for promoting heart health? With this recipe, you can prepare this flavorful dish in just 90 minutes, which is about 20% less time than the average family meal prep time. Ready to tantalize your taste buds? Let’s dive into the details!
Ingredients List
To create your own flavorful Saucy Salmon and Shrimp in Coconut Milk With Spinach, gather the following ingredients:
- 400g salmon fillets, cut into chunks
- 300g shrimp, peeled and deveined
- 200ml coconut milk
- 200g fresh spinach
- 1 onion, diced (about 100g)
- 2 cloves garlic, minced
- 5g ginger, minced
- 1 chili pepper, sliced (optional)
- 10ml fish sauce
- 5g turmeric powder
- 5g paprika
- 10g fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- 30ml olive oil
Substitutions and Suggestions
- For a lighter version, consider using chicken breast in place of salmon.
- If shellfish allergies are a concern, you could use tofu or tempeh instead of shrimp.
- Coconut cream can be a great alternative for a richer flavor.
- For a vegan option, substitute the shrimp with lentils or chickpeas.
Timing
This delightful dish takes 90 minutes to prepare and cook, which is a considerable time-saver compared to other seafood recipes. That’s only 20% less time than the average seafood meal prep, allowing you more time to savor your delicious creation!
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping your vegetables and proteins. Dice the onion, mince the garlic and ginger, slice the chili pepper, and cut the salmon into chunks. Having everything ready will streamline your cooking process.
Step 2: Sauté Aromatics
In a large skillet, heat 30ml of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and ginger, stirring for another 1-2 minutes until fragrant.
Step 3: Cook the Salmon and Shrimp
Add the salmon chunks to the skillet and cook for about 4-5 minutes on each side until golden brown. Then, add the shrimp and cook until they turn pink, approximately 3-4 minutes.
Step 4: Cook the Spinach
Stir in the 200g of fresh spinach and chili pepper, allowing the spinach to wilt down for about 2-3 minutes.
Step 5: Add Coconut Milk and Seasoning
Pour in the 200ml of coconut milk and add 10ml of fish sauce, 5g of turmeric powder, 5g of paprika, and salt and pepper to taste. Mix well and let it simmer for another 5-7 minutes, so all the flavors meld together beautifully.
Step 6: Serve
Garnish your dish with 10g of fresh cilantro. Serve immediately over rice, quinoa, or enjoy alone for a low-carb option.
Nutritional Information
This dish is more than just delicious; it’s also healthy! Here’s a breakdown of what you can expect per serving:
- Calories: Approximately 450
- Protein: 35g
- Carbohydrates: 12g
- Fat: 30g
- Omega-3 Fatty Acids: Rich in heart-healthy omega-3s from salmon and shrimp.
Incorporating seafood into your diet twice weekly is beneficial for health, particularly brain and heart function.
Healthier Alternatives for the Recipe
- Lean Proteins: Swap salmon with skinless chicken breast for a lower-fat option.
- Dairy-Free Options: If you’re lactose intolerant, using almond or oat milk instead of coconut milk can be a great alternative.
- Greens: Replace spinach with kale or collard greens for added nutrients.
Serving Suggestions
Want to impress your guests? Serve the Saucy Salmon and Shrimp in Coconut Milk With Spinach over a bed of jasmine rice or quinoa for a complete meal. Pair it with a refreshing cucumber salad or a slice of hearty wholegrain bread to soak up the delightful coconut sauce.
Common Mistakes to Avoid
- Overcooking Seafood: Salmon and shrimp cook quickly. Keep an eye on them to avoid drying out.
- Too Much Salt: Remember that fish sauce is salty. Start with a little and taste as you go.
- Unbalanced Flavors: Ensuring a good balance of sweet (coconut milk), savory (fish sauce), and acidic (lime juice) will enhance your dish.
Storing Tips for the Recipe
If you have leftovers or want to prepare ahead, here are some handy tips:
- Refrigeration: Store in an airtight container for up to 3 days in the fridge.
- Freezing: If you wish to freeze it, cool completely before transferring to a freezer-safe container. It can last up to **3 months ** in the freezer.
Conclusion
In conclusion, the Saucy Salmon and Shrimp in Coconut Milk With Spinach is a vivid blend of flavors that is as nutritious as it is delicious. With a quick prep time and easy instructions, it’s a perfect choice for a weeknight dinner or an impressive dish for guests. We invite you to try this recipe, enjoy the delightful taste, and share your culinary experience with us!
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before you start cooking.
Is it possible to make this dish dairy-free?
Yes! The recipe is inherently dairy-free because of the coconut milk.
Can I replace salmon with another fish?
Yes, any firm white fish will work beautifully, such as cod or haddock.
How can I spice it up more?
Feel free to add more chili or even a dash of cayenne pepper to give it an extra kick!
What can I serve it with?
Great options include rice, quinoa, or even a fresh salad to balance the rich flavors.
Enjoy each bite of your Saucy Salmon and Shrimp in Coconut Milk With Spinach! If you liked this recipe, don’t forget to subscribe for more delicious content!
