Wild Salmon In Green-Curry Broth

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1 tablespoon vegetable oil

1 1/2 teaspoons coriander seeds, crushed

3/4 teaspoon cumin seeds, crushed

Pinch of ground turmeric

2 to 3 serrano chiles, stemmed, seeded, and thinly sliced

2 shallots, coarsely chopped (about 1/2 cup)

2 lemongrass stalks, bottom 4 inches only, finely chopped (about 3 tablespoons)

2 garlic cloves, minced

2 tablespoons finely grated fresh ginger

2 scallions, white and pale-green parts only, thinly sliced (about 3 tablespoons)

Finely grated zest of 1 lime

3 tablespoons fresh lime juice (from 2 limes)

3 1/2 cups homemade or low-sodium store-bought chicken stock

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 pound wild salmon, skinned, cut into 1-inch cubes

3 cups baby spinach (2 1/2 ounces)

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon coarsely chopped fresh mint

1 tablespoon coarsely chopped fresh basil

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