A unique blend of flavors that is SO DANG GOOD. I don’t usually think of salmon when I make curry, but this combination is seriously amazing. And so healthy! Add whichever veggies you like or happen to have on hand. Enjoy this fun and easy meal!

Coconut Curry Salmon

Serving Size: 2
Total Time: 25 minutes

INGREDIENTS:

• 1 lb salmon
• 4 tablespoons coconut oil, divided
• Spice Mixture:
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon brown sugar
• Sauce & Veggie Mixture:
  • 1 can full fat coconut milk
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 yellow onion, sliced
  • 1 sweet potato, chopped into bite-size pieces
  • 2 cups broccoli, chopped into bite-size pieces
• 1/4 cup cilantro, to top
• red pepper flakes, to taste
• basmati rice, to serve with

DIRECTIONS:

1. Preheat oven to 375 degrees and spray a baking dish with nonstick cooking spray.
2. Stir together all spice mixture ingredients. Mix 1.5 tablespoons of spice mixture with 2 tablespoons of melted coconut oil to create a paste. Pour over salmon. Set aside remaining spice mixture – this will be added to the coconut sauce.
3. Bake salmon about 12-15 minutes or until the salmon is cooked through, depending on how thick your salmon is.
4. Meanwhile, heat about 2 tablespoons coconut oil over medium-high heat in a large pan. Sauté onion, sweet potato, and broccoli for about 5 minutes, stirring frequently.
5. Reduce heat to medium. Add coconut milk, soy sauce, fish sauce, lime juice, and remaining spice mixture to pan. Stir together, cover, and continue cooking until sweet potatoes are fork tender.
6. Add salmon to veggie mixture and top with cilantro. Serve with basmati rice or as is. Enjoy!