Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon.
4 tablespoons (60ml) vegetable oil, divided
¼ cup (30g) thinly sliced shallots
2 tablespoons (30ml) curry powder
3 cups (750ml) canned coconut milk
½ teaspoon (2.5ml) salt
4 (6 ounce/170g) salmon fillets, 1 ½- inches (3.75 cm) thick, skin on
8 ounces (225g) green beans, ends removed, cut at an angle crosswise into three pieces
4 cloves garlic, thinly sliced
3 red Thai chiles, stems removed, thinly sliced crosswise (use gloves when working with these hot chiles)
4 individual servings, cooked white rice
6 handfuls spinach leaves
2 limes, each cut into eight wedges
Salt and freshly ground black pepper
Heat two tablespoons (30ml) of the vegetable oil in a large saucepan over medium-high heat. Add the shallots and cook and stir until lightly browned. Stir in the curry powder and cook for 15 seconds.
Stir in the coconut milk and the ½ teaspoon (2.5ml) salt. Bring to a boil.
Reduce the heat to medium-low.
Add the salmon fillets, skin-side down, cover and simmer for 10 minutes.
Remove the pan from the heat and set it aside for 3 minutes. Transfer the filets carefully (without breaking them) to a plate and set aside.
Bring the curry liquid back to a simmer, uncovered, over medium heat and cook for 5 minutes. Remove from the heat and cover.
Heat 1 tablespoon (15ml) of the remaining vegetable oil in a medium, heavy-bottomed skillet over medium-high heat. Add the beans and cook and stir for 2 minutes. Add the garlic and cook and stir until it is slightly brown. Add the chiles and stir for a few seconds. Remove from the heat and season to taste with salt.
In another medium, heavy-bottom skillet heat the remaining tablespoon (15ml) of vegetable oil over medium-high heat. Add the spinach and toss and cook just until it starts to wilt. Transfer the spinach to a bowl and season to taste with salt and pepper.
Carefully remove the skin from each fillet.
Divide the rice among 4 serving bowls.
Place a fillet on top of the rice.
Divide the spinach and green beans among the bowls, placing them on either sides of the fillet.
Ladle desired amount of curry liquid through a medium mesh sieve over the salmon.
Serve with lime wedges.