Add the oil to a pan. Add the chilli and curry powder to fry.
Add the fish stock. Boil for around 2-3 minutes.
Add the soy sauce and spinach. Reduce the temperature and leave to simmer for 2-3 minutes.
Slice the salmon and add to the stock. Leave to simmer for another 2-3 minutes then serve immediately. This stops the salmon from over-cooking so it is still slightly pink in the centre.
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