Super Quick Spicy Salmon Vindaloo

This recipe makes a great dinner for one. Multiply ingredients as needed.

Maya Kaimal brand vegan vindaloo sauce

1 wild Alaskan salmon fillet (approximately 4 oz.)
1 Cup baby spinach, washed thoroughly
1 Tbsp olive oil or vegan butter
salt & pepper (optional)

1.    In a stainless steal frying pan, heat olive oil or vegan butter over a medium flame.
2.    Place salmon skin-side down & grind salt and pepper over the other side.
3.    Cook over a medium flame for 3-4 minutes, then flip.
4.    Cook other side for 3 minutes, then cover with wet baby spinach.
5.    Drizzle 2 Tbsp vindaloo sauce over the spinach.
6.    Cover and cook 1 more minute.

Serve over rice if desired.

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