Curry Salmon Recipe
Sustainable salmon, rice and quinoa, fire roasted veggies, marinated kale, coconut sweet potato curry, toasted coconut, green onion
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Ingredients
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Salmon
Rice and Quinoa
Fire Roasted Veggies
Marinated Kale
Coconut Sweet Potato Curry
Garnish
Method
Salmon
- 1
Prepare the Salmon
Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, salt, black pepper, and curry powder. Rub this mixture all over the salmon fillets. Place the fillets on a baking sheet lined with parchment paper.
- 2
Bake the Salmon
Bake the salmon in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Rice and Quinoa
- 3
Fire Roasted Veggies
- 4
- 5
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in the oven (alongside the salmon) for about 20 minutes, until tender and slightly charred.
Marinated Kale
- 6
Prepare the Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. In a large bowl, add kale, olive oil, lemon juice, and salt. Massage the kale for about 2-3 minutes until it softens and reduces in volume.
Coconut Sweet Potato Curry
- 7
Cook the Sweet Potatoes
Peel and chop the sweet potatoes into cubes. In a medium saucepan, add sweet potatoes, coconut milk, vegetable broth, curry powder, and salt. Bring to a simmer and cook for about 15-20 minutes until sweet potatoes are tender.
Garnish
- 8
Prepare the Garnish
Toast the coconut flakes in a dry skillet over medium heat until golden brown, about 3-5 minutes. Set aside. Chop green onions and set aside for garnish.
