Easy Salmon Curry

With the Lenten season upon us, I thought you all might appreciate a new fish recipe.

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A friend of mine shared this dish with me, noting that it’s a great way to serve frozen salmon. Frozen salmon doesn’t always have the best texture when compared to the fresh variety, but it’s more economical on the budget, and this tasty curry sauce makes up for anything it make lack.

Paired with garlic, ginger, leeks, and a blend of baby kale, spinach, and chard (which is conveniently packaged in Trader Joe’s bag of organic “Power Greens”), this recipe is bursting with nutrients and can easily be adapted to use any ingredients you have on hand. I hope you enjoy it!

Easy Salmon Curry (Dairy-free)
Serves 2-4

Ingredients:

1 tablespoon coconut oil
1 large leek, thinly sliced
2 cloves of garlic, minced
1 tablespoon minced ginger
1 can full-fat coconut milk (this brand is BPA-free)
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon salt
1 tablespoon tamari, or soy sauce
1 (5 oz.) bag Trader Joe’s Power Greens (baby kale, spinach, and chard)
1 pound wild Alaskan salmon, cut into cubes with skin removed

Cooked quinoa, rice, or cauliflower “rice,” for serving

Directions:

In a large pot, melt the coconut oil over medium heat and sauté the leek, garlic, and ginger until tender, about 5 minutes. Add in the coconut milk, water, salt, curry, and tamari, and bring the mixture to a boil, stirring well to break up any clumps.

Reduce the heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked-through and the greens are wilted, about 5 minutes. Serve immediately, over cooked quinoa or rice (or over cauliflower “rice,” for a grain-free and properly combined option) and enjoy!

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4.2 from 5 reviews
Easy Salmon Curry
Author: 
Serves: 2-4
 
An easy way to serve fresh or frozen salmon, for a quick meal!
Ingredients
  • 1 tablespoon coconut oil
  • 1 large leek, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 can full-fat coconut milk
  • ½ cup water
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 1 tablespoon tamari, or soy sauce
  • 1 (5 oz.) bag Trader Joe's Power Greens (baby kale, spinach, and chard)
  • 1 pound wild Alaskan salmon, cut into cubes with skin removed
  • Cooked quinoa, rice, or cauliflower "rice," for serving
Instructions
  1. In a large pot, melt the coconut oil over medium heat and sauté the leek, garlic, and ginger until tender, about 5 minutes. Add in the coconut milk, water, salt, curry, and tamari, and bring the mixture to a boil, whisking well to break up any clumps.
  2. Reduce the heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked-through and the greens are wilted, about 5 minutes. Serve immediately, over cooked quinoa or rice (or over cauliflower "rice," for a grain-free and properly combined option) and enjoy!

Notes:

  • You are welcome to use “light” coconut milk, if you prefer, but I find that it is more cost-effective to use full-fat coconut milk and then add water to thin-out the sauce. If you use the light version in this recipe, you may want to use two cans to achieve the same creamy texture.
  • This recipe is easily adaptable– feel free to add any ingredients you like, and taste as you go! Please be sure to share any modifications you make in the comments below so that we all can benefit from your experience.

Enjoy!

Reader Feedback: What’s your favorite way to serve fish? Which do you use more often– fresh or frozen? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

33 thoughts on “Easy Salmon Curry

  1. Tom ~ Raise Your Garden

    This salmon curry looks absolutely fabulous, I’m always looking for new ways to prepare fish since that’s my job. I love going fishing with my Dad on Lake Ontario and yes, we catch salmon. We love fresh fish when in season. Way to cold in the Niagara Falls area where we live right now to fish but we look forward to catching fish this summer to use for recipes like this. Until then, we’ll buy pretty good fish from Wegmans. Some of our immediate family just moved to Alaska so we are hoping to visit them and catch fresh fish to eat there too. Always looking for inspirational fish recipes to try! Thanks for sharing.

    Reply
  2. Cindy

    I usually buy frozen fish because it being more cost effective & overall more convenient. I like to get it ahead of time so frozen better. I sauté it, bake it with sauces & have put in parchment paper packets with veggies and even tried grilling it. Testing for doneness, etc. I am still learning so it doesn’t come out overdone & dry. Lately, I’ve been turning pan or oven off and letting it set briefly and so far has come out perfect. This recipe looks good!

    Reply
    1. Megan Gilmore Post author

      Yes I did– I usually just put it in the fridge the night before I plan on making it, so it thaws overnight.

      Reply
  3. Corrina Brodersen

    I’m new to using curry, but I do know there are multiple types. I have some curry from TJs, I guess it’s just “regular” curry? It’s red-ish, with turmeric, nuemeg, etc. Is this the one to use?

    Reply
  4. Lelani

    Delish! Made this last night. Other than not doing a great job getting the skin off the salmon, it was super easy! Next time I make I am going to do a few modifications. 1) Grate vs mince ginger – I had a few pieces that didn’t soften up as much as I would have liked but it wasn’t a big deal. 2) Add carrots – I love carrots in curry 3) Finish with some lime. That said it was delish as is – just my personal preference. Enjoy!

    Reply
    1. Roxane

      Living in Alaska, put up a lot of salmon. One trick for skinning… lay the fillet skin side down, on a cutting board at the edge of your counter. Now the skin is flat. Get your knife (sharp!!) started (I usually start at narrowest, tail end) and lay knife flat, parallel to counter, cutting board. Ever so slightly, angle your knife to follow the the flat surface between the skin and flesh. After I get it started, holding the flesh up, I reach over hold the first loose skin to anchor it and then just carefully slide the knife along the fillet. Fastest and cleanest method I have found with least waste.

      Reply
      1. Roxane

        Maybe should have added… the fish is placed the long way, long edge with the counter. It is placed at the edge so that your hand on the knife has room to clear, keeping the knife blade level with the counter.

        Reply
  5. Meghan

    hi! I only have light coconut milk, how much should I use and how much water! So excited to make this dish tomorrow night! Thank you

    Reply
    1. Kate

      You can use the same amount but I would not add any additional water. It’ll work out and be less thick of sauce (cuz there is less fat in the milk) but once it gets absorbed by whatever you serve it over it won’t matter. Coconut fat is really good for you!

      Reply
  6. Joanne

    This was delicious! Since leeks are out of season, I substituted about a cup of sliced shallots, and it worked out really well. This curry sauce is a really easy and yummy base that can be used with a variety of proteins & veggies.

    Reply
  7. Erin L

    Hi! This sounds great. I usually sub coconut Aminos for soy (tamari/teriyaki) but I am out. Any tips as what to use instead? Thanks!!

    Reply
  8. Tara

    I made this for lunch today and it was so good! The only change I made was to use coconut aminos instead of tamari. I will definitely make this again.

    Reply
  9. Cashea

    I prepared this Easy Salmon Curry dish and it was amazing!! I prepared riced cauliflower as you suggested to server with it, and it was quite a hit with my family. Thank you for sharing!
    Cashea

    Reply
  10. Krisanne

    Hi,

    I’ve been reading your book and was finding it difficult as its hard not to mix carbs with proteins, this recipe though has quinoa with salmon is quinoa ok to have with proteins without breaking that rule? This would be great for me 🙂

    Loving your book and all your recipes 🙂

    Thanks

    Reply
    1. Megan Gilmore Post author

      I suggest using cauliflower “rice” in this recipe if you want to keep it properly combined, however my family members don’t all follow food combining rules all of the time, so I usually serve it with quinoa for them.

      Reply
  11. dominique

    Hi, I find that the skin comes off really easy if the fish is slightly frozen. It just peeled right off.

    Reply

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