2/3Ccoconut milk(you can also use soy or rice milk)
2Cspinach leavescut in pieces
1tspcayenne pepper
Instructions
Place a pan on the stove for it to start heating up over medium-high heat for 4 minutes.
On a plate, sprinkle salt, pepper and the paprika over the salmon pieces.
Add the oil and two of the butter tbsp to the pan.
Place the salmon fillets on the pan and cook for 3 minutes each side. We like it to turn gold. After that, take the fillets out, place them on a plate and set aside.
Using the same pan, to use all the salmon flavor left there, add the two remaining butter tbsp, along with the onion, garlic, and both chiles to sauté them, stiring constantly for about 5 minutes, or until the onion turns tender.
Now, add the mushromms, and soy sauce, and stop stiring and mixing, to let it all cook for 2 minutes.
Add the water, coconut milk, coconut cream, the spinach and cayenne pepper and mix a little.
Put the lid on the pan and let it continue to cook for 4 minutes. Then take the lid off and let it cook for 3 more minutes.
Nestle in the salmon and continue to cook for 2 minutes. At this point you can either serve it like this or you can put the pan in the oven (making sure it´s oven safe) and set it to broil for 5 minutes to add some color to the fish.
Serve a layer of the mixture and sauce and then a salmon fillet on top. You can serve along with some noodles, rice or pasta on the side.