Easy Salmon Curry

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

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!

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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!

4.2 from 5 votes

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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

Cuisine: Thai

Keyword: Easy Salmon Curry

Servings: 2

Calories: 1161 kcal

Author: Megan Gilmore

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!

Per Serving: Calories: 1161, Fat: 62g, Carbohydrates: 95g, Fiber: 9g, Protein: 17g

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!

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