CRISPY SALMON CURRY

This is a delicious and richly flavorful meal. Curry contains spices like turmeric, ginger, and chili pepper, which possess potent anti-inflammatory properties. I promise this meal looks more complicated than it is. It comes together pretty quickly and it’s tastes and looks really impressive.

WHAT YOU’LL NEED:

Jasmine rice - I like to cook this in bone broth instead of water

For the Salmon -

• 2 Salmon filets

• Avocado oil

• Coconut sugar

• Curry paste

• Salt

• Garlic powder

For the Curry Sauce -

• 1 tbsp avocado oil

• 1 sweet small yellow onion

• 3 cloves garlic

• 1 knob fresh ginger minced or 2 tbsps ginger paste

• 1 can full fat coconut milk

• 1 can coconut cream

• 2 tbsps curry paste (yellow or red work)

• 2 tsps fish sauce

• 1 tsp coconut sugar

• Juice of 2 limes

• Handful fresh chopped cilantro

• Salt and pepper

MAKE IT:

Chop the broccoli florets and spray and toss in extra virgin olive oil, and sprinkle with salt. Roast them on a baking sheet or in the air fryer until crispy and fragrant, usually about 10 minutes.

Cook the jasmine rice according to directions. I like to swap the water with bone broth for extra nutrients.

In a small bowl whisk together the salmon ingredients to make a paste. Generously coat the salmon on both sides.

Heat a large sauté pan over medium-low heat. Add a drizzle of avocado oil, then add a piece of parchment paper to cover the pan, then another small drizzle of oil on top of the paper.

Add the salmon filets to the paper, skin side down. Cook undisturbed for 4 minutes, then flip and cook another 4 minutes. The salmon should be mostly cooked through, with a crispy skin. Move to a plate and set aside.

Remove the parchment paper and discard it. Increase the heat to medium and add another drizzle of avocado oil. Add the diced onion and cook through until softened and fragrant, about 4-5 minutes. Add the ginger and garlic and cook 1-2 minutes.

Add the coconut milk, coconut cream, coconut sugar, fish sauce and curry paste, stirring well to combine. Simmer for 6-8 minutes.

Add juice of lie and cilantro and stir again. Add salt to taste.

Add the salmon filets back into the pan, skin side up, trying to make sure the skin isn’t covering to maintain crispiness. Cook for another 2-3 minutes.

Add rice to your plate or bowl, salmon, then spoon the curry sauce to top. Add broccoli florets and top with fresh cilantro.