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.
- 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
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.
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!
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