Last week’s energy boost with those dark rich spinach leaves is going to carry into this week’s specialty dish of “Salmon-Coconut Curry” to keep our spirits high while we endure some additional winter weather. It’s a not-too-heavy dish with mounds of flavor and sure to please even the pickiest critics as they’re serve this superb dish to warm all their chilly bones!

Ingredients: (serves 4)

• 1 Tbsp. organic coconut oil
• 6 cups organic, baby spinal leaves (stems removed)
• 1 can (13.5 oz.) organic, unsweetened coconut milk
• 3 Tbsp. Thai organic green or red curry paste
• 4 wild-caught salmon fillets (1-1.5 lbs. total weight)

In large ceramic skillet, heat the coconut oil.

Add spinach and sauté over medium heat until soft & then transfer to a bowl.

Turn skillet down to low and add coconut milk; stir in curry paste.

Once mixture is simmering, add salmon fillets and simmer for four minutes.

Turn salmon fillets once and simmer another four minutes on side two.

When salmon is cooked through, add spinach back and toss until reheated.

Add pepper to taste and serve on a pre-heated plate.