Salmon Curry
This flavorful Salmon Curry is a 30-minute dinner with creamy coconut sauce, broccoli and spinach. Serve over rice for a filling meal!
Servings: 4 servings
Calories: 534kcal
Ingredients
- 1.5 lbs salmon , skin removed
- 2 tablespoons coconut oil
- 1 small red onion , thinly sliced
- 1 tablespoon crushed garlic (about 1 - 2 cloves)
- 1 tablespoon freshly grated ginger
- 1 (14.5oz) can full fat coconut milk
- 2 tablespoons soy sauce
- ½ cup water
- 1 cup broccoli florets (or cauliflower)
- 2 cups spinach
To serve:
- Cooked white rice (or quinoa)
- Chopped cilantro
- Sliced green onions
- Chili crisp
- Fresh lime juice
Instructions
- Cut the salmon into bite sized pieces and set aside.
- Heat the oil in a large skillet over medium low heat. Once the oil is shimmering, add the onion. Saute for 2 - 3 minutes until the onion starts to soften, then add the garlic and ginger. Cook for another 1 - 2 minutes, stirring regularly.
- Add the coconut milk, soy sauce and water. Bring the mixture to a simmer then add the salmon chunks and broccoli. Turn to low and cook uncovered for 8 - 10 minutes until the salmon is cooked and the broccoli is soft. Stir in the spinach and cook until wilted, another minute or so.
- Serve the curry over cooked rice with garnishes of choice!
Notes
Inspired by NYT Cooking
Nutrition
Calories: 534kcal | Carbohydrates: 9g | Protein: 38g | Fat: 40g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 613mg | Potassium: 1290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1617IU | Vitamin C: 28mg | Calcium: 77mg | Iron: 6mg