Easy Salmon Curry

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

salmon curry in a bowl

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!

salmon curry in a bowl

4.2 from 5 votes
Print
Easy Salmon Curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
An easy way to serve fresh or frozen salmon, for a quick meal!
Course: Main Course
Servings: 2
Calories: 1161 kcal
Author: Detoxinista.com
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
  • 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
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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Comments

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!!

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.

Nancy

Delicious! And my 11-year-old enjoys it as well. Woohoo!!

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

Susie

Delicious! But… Any tips on getting the skin off the salmon? I had a terrible time and wasted too much fish.

    Roxane

    It may help, I left a tip on skinning above, date Feb. 15,2015

Susie

This was supposed to be rated 5 stars!!

Erin L

This was amazing!!!

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

    Megan Gilmore

    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.

dominique

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

Patrise

Is it possible to use canned Salmon instead of frozen?

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