Sear Salmon. In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
1 ¼ lbs. salmon, 2 Tbsp. oil
Cook Veggies. Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender. Stir in crushed garlic and ginger paste and saute for 1 minute.
2 Tbsp. oil, ½ sweet onion, 1 red bell pepper, 2 cloves garlic, ½ tsp. ginger paste
Make the Spice Mix. In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
1 tsp. salt, 1 ½ Tbsp. curry powder, ¼ tsp. ground turmeric, 1 tsp. coriander, 1 Tbsp. coconut sugar
Bring it Together. Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer. Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
1 tsp. chili garlic paste, 15 oz. can coconut milk, 1 lime, 2 cups spinach
Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!