Gluten Free Green Curry Salmon and Cashew
Ingredients
The salmon dish
-
2
fillets
salmon (4 oz each or 8-10 oz fillet)
-
1
tbsp
green curry paste
-
½
tbsp
oil or ghee
-
1
tbsp
honey
-
3
tbsp
cashew halves
-
¼
cup
dried currants or chopped apricots
-
1
dash
sea salt
-
2
tbsp
coconut cream
-
1
tbsp
fish sauce
-
to taste
red pepper flakes
For the quinoa
-
1 ¼
cup
fish stock
-
1
tbsp
oil
-
to taste
sea salt
-
1
tsp
minced garlic
Instructions
- Cook the quinoa by combining fish stock, oil, and garlic in a rice cooker or pot and cook for about 15 minutes.
- Clean the salmon and lay it on parchment paper.
- In a bowl, whisk together curry paste, oil, honey, coconut cream, fish sauce, and chili flakes.
- Spread the mixture evenly over the salmon, reserving some for the pan.
- Place the salmon in a pan on medium heat, adding any remaining sauce along with the dried fruit and cashews.
- Cook for 10-12 minutes until the salmon is flaky and cooked through.
- Serve the salmon on top of the quinoa and garnish with any remaining mixture, chili pepper, and green onion.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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