Wild sockeye salmon and curry are a match made in heaven. The salmon's deep, robust flavor stands up beautifully to the bold spices, while coconut milk creates a luscious sauce that's both dairy-free and deeply satisfying. This is the kind of recipe that makes your entire kitchen smell incredible and tastes even better than it smells.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each), cut into 2-inch chunks
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• Juice of 1 lime
• Fresh cilantro for garnish
• Sea salt to taste

Instructions

1. Build the base: Heat coconut oil in a large, deep skillet over medium heat. Add onion and cook 4-5 minutes until softened and translucent.
2. Bloom the spices: Add garlic, ginger, curry powder, and turmeric. Cook 1 minute, stirring constantly, until fragrant. This step releases the essential oils in the spices.
3. Build the sauce: Pour in coconut milk and diced tomatoes. Stir well, bring to a simmer, and cook 8-10 minutes until the sauce has thickened slightly.
4. Add the salmon: Gently nestle salmon chunks into the simmering sauce. Cover and cook 5-6 minutes until salmon is just cooked through and flakes easily.
5. Finish: Stir in spinach and cook 1-2 minutes until wilted. Remove from heat and stir in lime juice. Season with salt to taste.
6. Serve: Ladle into bowls over steamed rice or cauliflower rice. Garnish generously with fresh cilantro.