Salmon with Green Curry Spinach

I found this recipe in “The Week” magazine and it was SO GOOD! Looks aren’t everything so don’t be dissuaded by the green, mushy look of the curry spinach.  The flavor is bold and complex with the perfect amount of spice.  The genius idea of making the salmon separately from the spinach (despite loving all-in-one recipes) allows each dish to individually stand out and be perfectly complementary. I advise buying salmon filets of even thickness but not too thick so they cook quickly and evenly.  Jasmine rice was the perfect side dish to soak up and blend with the curry spinach.