Friday, June 12, 2015

Spinach, Tomato, and Jalapeno Curry with Broiled Salmon and Dill-Cottage Cheese Puree

We've got a week left in Florida, so I'm starting to rummage through the groceries I've bought and get things used up.  It's a fun little game of piecing together different ingredients so I can avoid buying anything new.  I get to play pretty often due to our nomadic lifestyle.  This is last night's outcome.  It's great for anyone else who doesn't feel like going to the store, too, as it primarily uses pantry staples.  

If you're looking at the title and thinking "cottage cheese puree... umm, ewww...", just trust me on this one.  Cottage cheese actually makes awesomely creamy and super healthy sauces.  You can also make dips for veggies out of it.  It's the same idea as substituting Greek yogurt to make creamy dressing or sauce, but minus the tangy flavor.  Sometimes I use Greek yogurt for such things, sometimes I use cottage cheese.  Actually, more specifically, I use Greek yogurt for such things when I'm lazy and cottage cheese when I want my husband to like it better.  Or when I'm trying not to go to the store and we only have cottage cheese and no Greek yogurt.  I made the sauce for the salmon, but ended up using a little on the veggies too, just because.  

This whole dinner takes less than an hour from start to finish, and part of that time in just the curry simmering on the stove sans (much) supervision.   This makes enough for 3-4 servings, depending on your appetite and whether or not you choose to make some sort of grain to round things out.

What you need:

1 teaspoon coconut oil
1 medium onion, chopped
~10 garlic cloves, roughly chopped (or less if you're not a garlic fiend)
2 jalapenos, seeds and pith removed, sliced
10 ounces frozen spinach
1 14 ounce can fire-roasted diced tomatoes 
2 bay leaves
1 tablespoon coriander powder
1/2 cup water or broth of choice
1 teaspoon black pepper
salt to taste

16 ounce fillet salmon (I used Coho, Sockeye would also be delicious)
1 teaspoon coconut oil
Salt and pepper

Dill-Cottage Cheese Puree:

1 cup low fat cottage cheese
1 teaspoon garlic powder
~1/2 cup packed fresh dill OR 2 tablespoons dried dill (or basically to taste, but that is roughly what I used)


Start by heating the coconut oil in a large skillet over medium-high heat.  Add the onion, garlic, and jalapeno.  Saute for a few minutes, or until they are lightly browned.  Add the spinach, tomatoes, bay leaves, coriander, and black pepper.  Stir around for another minute or two, until the spinach is thawed.  Add 1/2 cup water or broth reduce heat to medium.  Cover partially and let simmer for 30 minutes (or if you don't have a cover, just add a little more water if things start sticking).  Season with salt to taste.


After the curry has been simmering for about 15 minutes, preheat oven to a high broil. Grease a baking sheet with coconut oil.  Place salmon on the baking sheet.  Season lightly with salt and pepper.  Broil for 10-15 minutes, or until salmon is cooked through.  Time will vary depending on how thick your salmon is and how hot your broiler gets, but you can test it by seeing if it flakes easily in the thickest part of the fish.  If you have a large piece of salmon, you may want to cut in half before cooking so that the thinner edges do not overcook.

Dill-Cottage Cheese Puree:

While the salmon is in the oven, make the puree.  Simply add all puree ingredients to a food processor or blend and blend until smooth.  If your blender is struggling, add a little water and a pinch of salt to get things going (the salt is so that the water doesn't make it too watery tasting).

And enjoy!

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