Salmon-Coconut Curry
MAKES 4 SERVINGS
1 Tbsp. coconut oil
6 cups mixed veggies, chopped (onions, carrots, celery, mushrooms, asparagus, broccoli, sugar snap peas, etc.)
1 tin (385 grams) coconut milk
3 Tbsp. Thai green or red curry paste
½ tsp. salt
4 salmon fillets (about 450 grams total)
• salt and pepper to taste
2 cups short-grain brown rice or buckwheat noodles, cooked
In a large pan or wok, heat coconut oil. Add veggies and sauté over high heat until browning begins. Transfer veggies to a bowl. Turn down heat and add coconut milk. Stir in curry paste and salt. Once simmering, add salmon fillets, skin-side facing up. Simmer until cooked through, 8 minutes. Add veggies back and toss until reheated. Add salt and pepper to taste. Serve over rice…
