This green curry salmon recipe, compliments of James Beard award-winning cookbook author Diane Morgan, proves weeknight dinners can be fancy without the fuss.

Last week I was thrilled to see the first fresh wild Alaskan salmon of the season at my local grocery store. It was an excuse to put friend Diane Morgan’s beautiful new Salmon cookbook to the test.

After flipping through all the mouth-watering recipes in her book, this recipe jumped out at me as being both simple and unique. I love making flavorful curries and hadn’t thought to try one made with fish.

I’m never good at following a recipe exactly, but this recipe is perfect as written below. If you’re feeling adventurous you can try these small tweaks:

Being a veggie lover, I couldn’t resist tossing in a hearty handful of baby spinach in the last couple minutes of simmering.

I also substituted coconut sugar for brown sugar.

Since I was using my favorite potent green curry paste, Oregon-based Thai and True, I scaled back to slightly less than 1/4 cup. If you prefer less spice than start out with 3 tablespoons of curry paste and you can always taste and add a little more curry at the end of cooking.

This recipe is great served on top of jasmine rice, short-grain brown rice, or quinoa.

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