Seared Salmon & Spinach with Coconut Sauce

Step 1: Fish ... Remove the fish from the refrigerator; and season with salt and pepper on both sides.

Step 2: Sauce ... Add the olive oil to a small pot; and, bring to medium heat. Add the fennel, onion, shallot, garlic, red pepper flakes; and, saute 2 minutes, stirring often. Then, add the coconut milk and broth, a pinch of salt and pepper; and, simmer on medium low heat for 15 minutes. Just until the vegetables are tender. Puree, using an immersion blender, or a stand up blender - until creamy and smooth. Season again with salt and pepper, if needed, and to taste. Keep warm on the back burner - low heat.

Step 3: Fish ... Add a little olive oil to a medium-high heat skillet - I prefer cast iron; but, any pan will work. You want just enough oil to lightly coat the bottom, so the fish will not stick. Then, add the fish; and, saute on the first side until you get a nice sear. About 3-5 minutes for a 1" fillet. Then, flip; the second side will not take as long. And remember ... the type and thickness of the fish; and, the type of pan, will change cooking times. Once the salmon is done; transfer to a plate and cover with foil.

Step 4: Spinach ... Now in the same pan, add the spinach; and, lightly stir until slightly wilted. This is NOT a saute; you are just wilting the spinach. It will only take a minute. Turn off the heat and set to the side.

Step 5: Finish and Serve ... Add the spinach to each serving bowl, top with the salmon (the pretty seared side on top), pour the sauce over the top; and, finish with the chopped tomatoes. Garnish with the scallions and the chopped fennel fronds. ENJOY!!!

Step 6: As mentioned, a simple citrus salad would be a great side dish.