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2 bowls of salmon curry over rice with peppers and herbs laying about
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Quick Salmon Curry

Everything about this fast and healthy recipe is so good. Salmon curry is loaded with comforting spicy flavor and is perfectly clean eating comfort food.
Course Main Course
Cuisine asian
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 12
Calories 332kcal

Equipment

  • dutch oven
  • Baking sheet

Ingredients

  • 2 lb salmon portioned into 3 to 4 oz servings
  • 1 tbsp salt divided
  • 2 tbsp olive oil divided
  • ½ onion sliced
  • 3 carrots diced
  • 1 bell pepper stemmed, seeded and sliced
  • 1 cup mushrooms sliced
  • 1 tbsp ginger finely grated
  • 2 garlic cloves minced
  • 2 - 4 tbsp green curry paste
  • 2 cups coconut milk
  • 1 cup green beans chopped into 2" pieces
  • 2 cups rice cooked

Instructions

  • Preheat the oven to 350 degrees F.
  • Pat the salmon dry and season with 1 teaspoon salt.
  • Arrange the salmon on a baking dish greased with 1 tbsp olive oil, skin side down.
  • Bake for 17-20 minutes, until salmon flakes easily with a fork.

Meanwhile, Make the Curry

  • Preheat a large Dutch Oven over medium heat. Add the remaining tablespoon olive oil and swirl to coat the pan.
  • Sautee the onion 2 to 3 minutes.
  • Add the carrot and cook 2 to 3 minutes longer to soften.
  • Add the sliced peppers and mushrooms and cook 1 to 2 minutes longer.
  • Work in the curry paste and allow it to cook for about 30 seconds to a minute before stirring it in to coat the veggies.
  • Add the garlic and ginger and cook 30 seconds longer.
  • Whisk in the coconut milk and bring to a low simmer. Allow the curry to simmer while the salmon bakes.
  • Add the green beans right before serving and cook for a minute or two.
  • When ready to plate, spoon rice into bowls and top with a salmon filet. Ladle a hearty portion of veggies and curry over top.
  • Garnish with minced cilantro and lime wedges if desired.

Notes

I love serving this over rice, or cauliflower rice when I am doing whole 30. But it's also great over zoodles and thick udon noodles as well. 
To store leftovers, save each in individual air tight containers for up to 3 days. 
Reheat individually as well to prevent the salmon from getting soggy.
Often times whole filets are cheaper than the pre-portioned ones at the market. If that is the case, buy and slice yourself. Cut them about 1 ½ to 2" thick - or about 3 to 4 ounces each. Portioning before you cook the salmon makes for clean cuts. 
Thai Kitchen makes whole 30 compliant curry paste. Be sure to always check the ingredients but I use this a lot! 

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 29g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 633mg | Potassium: 610mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2952IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg