Curry Vegetables with Salmon

This is an easy one-pot go-to meal. Serve as-is or over mashed sweet potatoes, quinoa, or steamed rice. Make it vegan by substituting salmon for chickpeas or tempeh.

Course Main Course
Cuisine Dairy Free, fish, Gluten Free, grain free
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 2 Tbsp coconut or olive oil
  • 2 each garlic, cloves, peeled and sliced
  • 1 each onion, small, thin slices
  • 1 stalk celery, thinly sliced on diagonal
  • 1 each sweet pepper, thin slices
  • 2 each carrots, thinly sliiced or cut into 1/2 moons
  • 2 Tablespoons curry powder
  • 1 14 oz organic coconut milk
  • 1 cup fish stock
  • 1 each lime, zested and juiced
  • 1 Tablespoons fish sauce
  • 1-1/2 pound salmon, coho or wild sockeye filets remove skin from fish and cut into 6 even portions
  • pinch salt to taste

Optional additions:

  • 1 cup sweet peas, frozen
  • 3 cups baby spinach or kale
  • 1/4 cup cilantro, parsley or scallions chopped

Instructions

  1. Heat a large saucepan over medium heat, add coconut or olive oil. Add garlic, onions, celery, peppers and carrots and saute for a few minutes until onions begin to soften

  2. Add curry powder and toss with sauteed vegetables to coat and toast curry powder.

  3. Add coconut milk, fish stock, zest and juice of lime, fish sauce and salt, stir to combine.

    Place fish into curry vegetable mixture, cover pan with tight-fitting lid and simmer for 15-20 minutes or until fish is flaky and vegetables are cooked through.

  4. If you are adding any of the additional ingredients add to the saucepan and stir very gently to combine.

  5. Taste and adjust seasonings as desired