Curried Salmon
Salmon	g
Curry Powder	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Kosher Salt	tsp
Olive Oil	tbsp
Butternut Curry
Butternut Squash	g
Baby Spinach	g
Shallots
Garlic Clove
Olive Oil	tbsp
Fresh Ginger	cm
Red Curry Paste	tbsp
Coconut Milk	ml
Fish Sauce	tbsp
Lime Juice	tbsp
Lime Zest	tsp
Fresh Herbs (Dill, Coriander, Parsley)	g
Rice	g

1. Preheat the oven to 200 ºC. Line a baking sheet with parchment paper. Boil the rice according to package instructions.
2. Wash and pat dry the salmon. In a small bowl, mix the spices and the olive oil. Place the salmon skin side down on the baking sheet. Rub the spice mix over the top part of the salmon. Bake for 12-15 minutes.
3. In the meantime, peel and grate the ginger and the garlic. Peel the shallots and dice finely. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Wash the spinach and shake dry. Wash the herbs, shake dry and chop coarsely.
4. Heat up a dutch oven with a drizzle olive oil over medium high heat. Sauté shallots, ginger and garlic until translucent for 1-2 minutes. Add the curry paste and mix till evenly coated. Add in the coconut milk, fish sauce and add the butternut squash.
5. Bring the curry to a boil, add lime zest and lime juice. Season with salt and pepper. Cover and simmer for about 20 minutes.
6. Gently fold in the spinach and herbs and simmer for another 5 minutes. Stir the spinach into the curry and cook 5 minutes until wilted. Stir in fresh herbs.
7. Serve the salmon fillet over fresh rice and add the curry sauce.

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