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.
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
-
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
-
Add curry powder and toss with sauteed vegetables to coat and toast curry powder.
-
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.
-
If you are adding any of the additional ingredients add to the saucepan and stir very gently to combine.
-
Taste and adjust seasonings as desired