Thai Red Curry Salmon

From the Club Argaux Winter Test Kitchen: Thai Red Curry Salmon. Pair with the 2022 Prieler Gemischter Satz Kalkterrassen and the 2022 Domaine Rougeot Père et Fils Bourgogne Passetoutgrain ‘Sans Sulfite’ from the Club Argaux Winter Seasonal Selections. Ingredients: Salmon 3 green onions 1 shallot 1 knob of ginger 3 garlic cloves Handful of spinach Handful of mushrooms 1 tbsp. Thai red curry Half a 13.5 oz can of coconut milk Juice and zest of 1 orange Lime juice Sesame seed oil Avocado oil Cashews Step 1 In a food processor, combine green onions, ginger, garlic, shallot, and a little bit of avocado oil. Zest one orange and set aside. Step 2 Heat oils in a pan and then add in the green onion mixture. Throw in the Thai red curry and squeeze citrus. Lastly, add the mushrooms. Step 3 Mix everything together. Simmer for another 3-5 minutes. Add coconut milk and combine thoroughly. Step 4 Season salmon with sea salt and pepper then place in the pan skin side down. Spoon the sauce over the salmon and then cover to cook for about 15 minutes on low. Step 5 While the salmon is cooking, crush the cashews with your hands or you can pop them in the food processor to break them apart. Step 6 Take the lid off the salmon and continue to simmer for another 3-5 minutes.Throw in a couple handfuls of spinach with the salmon just before serving. Step 7 Serve the salmon by spooning onto a plate, topping with some of the sauce and then garnish with orange zest, more lime juice, and top with the crushed cashews. Enjoy!