- Remove Mowi Salmon from packaging and wipe with a paper towel. Cut into large chunks and season generously with salt, pepper and curry powder. Set aside.
- Heat a medium sautépan on medium-high heat and add olive oil. Sautéonions until softened, about 4-5 minutes, then add garlic and ginger and cook until fragrant, about 1 minute more. Mix in curry paste and add coconut milk, making sure to scrape pan to remove any stuck ingredients.
- Once mixture comes to a steady simmer, lower heat and add salmon chunks. Cover and allow to cook fully. Turn off the heat and add in spinach. Gently mix the spinach around just until it wilts but is still bright green.
- Season with more salt, if needed and serve with cooked rice. Top with yogurt and cilantro.
- Serves 4
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