4 (3-ounce) salmon filets
1 tablespoon coconut oil
salt and pepper
4 cups fresh spinach
1.5 cups water
3/4 cup coconut milk (from a can)
1 lime, juiced
1/2 cup Justin's Cashew Butter
2.5 tablespoons red curry paste
2 cloves garlic
1 tablespoon tamari (or soy sauce)
Pinch of salt
Combine all sauce ingredients in a blender, and blend until smooth and creamy.
Add coconut oil to a large skillet of medium-high heat. Sprinkle salmon with salt and pepper. Place filets top down in the pan, and cook 3 to 4 minutes. Remove from pan.
Pour curry sauce in the hot skillet over medium heat. Add spinach and stir until wilted.
Place salmon filets back the the pan (skin side down), and cook 5 minutes more. Serve warm.