COCONUT CURRY SALMON
Prep Time: 8 min
Cook Time: 8 min
Ingredients
1 1/4 lb salmon fillets, cut into large chunks
1/2 tsp sea salt & pepper
2 tsps coconut sugar
Cooking spray
1 tbsp olive oil
1 tbsp minced garlic
1/2 cup diced onion
1 1/2 tbsp ginger
2 tsps lime zest
2 cups snap peas
1 red or orange bell pepper, sliced thin
1 can (13.5oz) full fat coconut milk
2/3 cup veggie broth
1/4 cup yellow (or green or red) curry paste
1 tsp turmeric
12oz cauliflower florets
Garnish
basil
fresh lime
DIRECTIONS
Season salmon with sea salt, pepper and coconut sugar. Rub it all over the salmon chunks.
Set skillet on medium high heat, spray with oil. Add the salmon fillets and cook for no more than 2 minutes to add color to the outside of the salmon, then remove the salmon from the skillet.
Add oil to the skillet, then add garlic, onion, ginger and lime zest. Saute the onions, about 3 minutes.
Once caramelized, increase heat to high then add snap peas and bell pepper. Sear the veggies for 2 – 3 additional minutes.
Add coconut milk, broth, curry paste and turmeric. Reduce heat and bring to a simmer. Add the cauliflower florets, then cover and cook for 8 to 10 minutes to soften the cauliflower.
After 10 minutes, remove the skillet from the heat and add the salmon chunks back to the skillet and allow them salmon to finish cooking in the sauce. Garnish with basil and fresh lime.
You can have it with a salad or even for lunch with some rice or quinoa
MACROS
Servings 5
Calories per Serving 407
Fat 22 g
Carbohydrate 14 g
Fiber 5 g
Sugar 8 g
Protein 35 g
Sodium 348 mg