Salmon Curry
Ingredients
The base
-
1
tablespoon
olive oil
-
½
red onion
thinly sliced
-
1
red bell pepper
chopped
-
1
clove
garlic, minced
-
1
inch
fresh ginger, minced
-
1
tablespoon
curry powder
-
1
15 oz can
full-fat coconut milk
-
½
cup
water
-
1
teaspoon
salt
-
1
cup
fresh spinach
The protein
-
1.5
pounds
wild Alaskan salmon
The flavorings
-
1
tablespoon
maple syrup (optional)
-
1
tablespoon
fresh lime juice
-
1
small handful
fresh cilantro or basil, chopped
For serving
-
as needed
cooked rice, quinoa, or cauliflower rice
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and red bell pepper for about 5 minutes.
- Add garlic, ginger, and curry powder, stirring briefly until fragrant.
- Pour in coconut milk, water, salt, and spinach, stirring until spinach wilts and mixture simmers.
- Place salmon into the simmering coconut milk, sprinkle with extra salt, and cover with a lid.
- Cook at a gentle simmer for 8 to 10 minutes until salmon is opaque and flakes easily.
- Remove cooked salmon, peel off the skin, and return the salmon to the curry sauce.
- Stir in lime juice, maple syrup, and chopped herbs, then season with salt and pepper to taste.
- Serve warm over cooked rice, quinoa, or cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
520
Total fat
37g
Total carbohydrates
11g
Total protein
37g
Sodium
681mg
Cholesterol
94mg
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