Delicious salmon cooked in a bed of creamy spinach sauce.
2 lb salmon
2 cup coconut milk
2 Tbsp soy sauce
2 tsp dijon mustard
1 (16 oz) bag frozen spinach, defrosted
½ tsp nutmeg
In a large, deep saute pan, mix spinach, coconut milk, soy sauce, mustard, nutmeg, (optional: add salt and pepper to taste) and cook on a medium heat, stirring occasionally.
Once sauce starts to simmer, lay salmon on top of the sauce, skin side down. Cover pan and keep sauce at a simmer. Every once in a while, spoon sauce over salmon.
Cook for 15 to 20 minutes, or until fish flakes with a fork. Eat as is, or serve over bed of cooked rice or pasta.