Red curry salmon
Prep Time
30 minutes
Prep Notes
Serve this over brown rice, wild rice, or riced cauliflower to soak up the curry sauce!
Cooking Time
15 minutes
Yields
2 servings
Ingredients
For salmon marinade:
2 - 6oz salmon filets (wild caught if possible)
2 tsp coconut aminos or soy sauce
2 tsp chili garlic sauce
Curry:
2 Tbsp avocado oil
2/3 cup thinly slice shallot
1 Tbsp fresh minced ginger
3 cloves garlic minced
3/4 of a small serrano pepper (minced)
1 medium organic red bell pepper, chopped
3 to 4 Tbsp red curry paste
1 14oz can light coconut milk
2 tsp coconut aminos or soy sauce
2 tsp maple syrup (or more to taste)
2 cups chopped organic kale
1/2 lime
Directions
Remove skin from salmon and let marinate for 30 minutes.
Heat large skillet, add oil. Add shallot, ginger and serrano pepper and stir for 3 to 4 minutes. Then add garlic and cook 2 more minutes stirring frequently. Add curry paste and saute for 2 minutes. Add red bell pepper and stir for 3 minutes. Add coconut milk and simmer over medium heat for 2 minutes.
Add coconut aminos and maple syrup. Taste and adjust as needed (more maple syrup to tame heat). Add salmon, cover and cook until salmon is done about 5 minutes.
Once salmon is done, add kale...cover and cook another 2 minutes until kale is wilted.
Serve over rice of choice. Squeeze lime wedge on before serving.
Credit
Minimalist Baker