Recipe by Kendra Vaculin
Serves 4
10 oz. fresh (or frozen, thawed) spinach
½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt, plus more
4 x 4–6-oz. salmon fillets, preferably skinless
Freshly ground black pepper
2 tsp. extra-virgin olive oil
3 garlic cloves, finely grated
1x 1″ piece ginger, scrubbed, finely grated
2 tbsp unsalted butter
1 tbsp all-purpose flour
3 tbsp Thai green curry paste
¼ tsp. (or more) crushed red pepper flakes
1¼ cups heavy cream, divided
2 tbsp (or more) fresh lime juice
Cooked jasmine rice (for serving)
½ cup store-bought fried shallots
Cilantro leaves with tender stems and lime wedges (for serving)
Cook 10 oz. fresh spinach in a medium pot of boiling salted water, stirring, just until wilted and bright green, about 1 minute. Drain well. (Or, drain 10 oz. frozen spinach, thawed.)
Wrap spinach in a clean kitchen towel and squeeze firmly over sink to expel as much liquid as possible. Transfer to a cutting board and coarsely chop.
Pat four 4–6-oz. salmon fillets, preferably skinless, dry with paper towels; season on both sides with kosher salt and freshly ground black pepper. Heat 2 tsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in batches if needed, cook salmon, undisturbed, until golden underneath, about 4 minutes. Turn fillets over and cook until golden on the other side and just cooked through, about 2 minutes. Transfer to a plate.
Wipe out skillet and reduce heat to medium-low. Cook 3 garlic cloves, finely grated, one 1″ piece ginger, scrubbed, finely grated, and 2 Tbsp. unsalted butter, stirring often, until butter melts and foams, about 1 minute. When foam has subsided, add 1 Tbsp. all-purpose flour to pan and cook, stirring often, until mixture is mostly smooth and golden in color with no patches of dry flour, about 2 minutes. Mix in 3 Tbsp. Thai green curry paste, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste is fragrant and a shade darker in color, about 2 minutes. Stirring constantly, pour in 1 cup heavy cream in a few additions, stirring until fully incorporated after each. Bring to a simmer and cook, stirring often, until bechamel is slightly thickened, about 2 minutes. Stir in spinach and cook, stirring, just until spinach is heated through, about 1 minute. Season generously with pepper, then stir in 2 Tbsp. fresh lime juice and remaining ¼ cup heavy cream. Taste and add more salt, red pepper flakes, and lime juice as needed.
To serve, scoop cooked jasmine rice into bowls. Divide salmon among bowls, breaking fillets into large pieces, then spoon spinach over. Sprinkle with ½ cup store-bought fried shallots, dividing evenly; top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.