Coconut Curry Salmon (Edit recipe)

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A fun take on salmon that's inspired by one of my favorite restaurants in Asheville. Packed with flavor and a great way to get more healthy fats into your diet!

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PREP TIME

15 minutes

COOK TIME

35 minutes to 40 minutes

INGREDIENTS

Serves: 4-6

Ingredients

16 oz Wild Caught Salmon Filet, skin off
.5 tsp Salt, divided, plus more to taste
.5 tsp Black Pepper, divided
1 Russet Potatoes, medium, rinsed and dried and diced into .75" pieces
2 Tbsp Avocado Oil, plus more for greasing
1 Yellow Onion, small, diced into .25" pieces
1 Zucchini, medium, diced into .75" pieces
1 Bell Pepper, red, orange, or yellow, peeled and diced into .5" pieces
2 cloves Garlic, minced
2 tsp Curry Powder
.25 tsp ground Ginger, (sub .5" piece fresh, grated)
2 Lime
13.5 oz Coconut Milk, full fat (1 can)
2 Tbsp Coconut Sugar, or maple syrup
Cilantro, Optional garnish
Roasted and Salted Cashews, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F. Add salmon to an 11x9x2 baking dish and sprinkle with pinches of salt and pepper. Allow to rest at room temperature.
Add diced potato to a small saucepan and cover with cold water. Bring to a boil and boil 6-8 minutes, or until fork-tender. Drain.
Heat a large, oven-safe skillet to medium and add 2 tbsp avocado oil. When oil moves quickly around the pan, add onion, zucchini and bell pepper. Cook, stirring every few minutes, until veggies have golden-brown edges, 6-8 minutes.
Add a splash of water, along with cooked potatoes, garlic, curry powder, ground ginger and 1/4 tsp each salt and pepper. Stir constantly for 30 seconds.
Add the juice from one lime, coconut milk and maple syrup and stir to incorporate. Bring mixture to a simmer and simmer 5 minutes.
Carefully (I do this in the sink) pour curry over salmon. Bake for 15-20 minutes, or until opaque and flaky. Serve immediately with a slice of your extra lime and any garnish of choice.

Notes

Leftover salmon and curry will keep for one day in the fridge. Reheat in the oven at 350 degrees F until warmed through. Do not freeze.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	30 g
Carbohydrates:	14 g
Protein:	23 g
Cholesterol:	54 g
Sodium:	324 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.