Salmon and Spinach curry with mango and lime pickle.

• 4 wild salmon steaks.
• 400g/ 1lb fresh spinach.
• 1 tblspn organic coconut oil (or olive oil or clarified organic butter)
• 1 tblspn mango and lime pickle.
• Celtic sea salt.

Serves 4.

1. Wash the spinach in plenty of water, removing any thick stalks and tearing up any big leaves.  Put in a saucepan, bring to the boil and cook for 1 – 2 minutes until just limp.  It is unlikely that you will need to add any water.
2. Put into a colander and squeeze out the excess water and, if the leaves were big, chop up.
3. Heat the oil in a flame-proof casserole that will sit on top of the cooker and add the spinach.  Leave to cook for 10 – 15 minutes until the spinach is mushy and any water boiled away.
4. Add the mango and lime pickle and salt to taste and stir well.
5. Place the salmon steaks on top, cover the casserole and leave to cook gently for 5 – 10 minutes until the salmon is just cooked through.
6. Serve.

Other flavourings can be added like orange or lemon zest.  Curry paste could also be added at stage 3.