Paleo Curried Salmon Recipe

Paleo curried salmon recipe

Paleo Curried Salmon

I know that I need to get more fish in my diet but, to be honest, I really don’t enjoy the taste of fish all that much because it tastes kind of, well, fishy! LOL I eat it, because I know how healthy it is for me but I can’t really say I enjoy it, until now.

I have been experimenting with various methods of cooking fish to make it more palatable and have come up with couple of recipes that I actually look forward to eating every week! If you are like me, give this recipe a try; if you already love fish, then you will also love this Paleo curried salmon recipe.

I happen to really love spicy food but the nice thing about curry is you can make it as mild or as wild as you like so feel free to adjust the level of heat to your liking. This recipe is so full of good fats and vitamins you will feel awesome after eating it. You can eat it all by itself or serve over your favorite cauliflower rice recipe, kelp noodles or zucchini pasta.

I used salmon in this recipe because of the high Omega-3 content but you can substitute it with any fish you like.

Paleo Curried Salmon Recipe

Ingredients:

2-3 tbsp coconut oil

2 salmon fillets

1 tomato, cut in wedges

1/2 sweet onion, cut in chunks

1 sweet pepper, sliced

1-2 big handfuls chopped kale

1/2 c sliced carrots

(feel free to add any other veggies you like or have on hand)

1-2 tbsp Thai curry paste (I used red because it is spicy but you can use green if you prefer milder and adjust the amount to your taste)

1 can coconut milk

Directions:

Chop all of your veggies so they are ready when you begin to cook. Heat the coconut oil in a skillet. Place the salmon fillets in the pan. I usually just pull them out of the freezer and pop in the pan while still frozen. Cook until the fish begins to get flaky. Use a spatula to break the salmon into chunks. Add the chopped onions and cook for a few minutes until they begin to soften. Add the coconut milk and curry to the pan and stir until well mixed. Now toss all of the remaining veggies into the pan and stir till everything is coated with the sauce. Bring to a slow boil then reduce heat, cover and allow to simmer for about 15-20 minutes until veggies are tender. Plate it up and dig in!

Makes 2 large servings. Feel free to double the recipe for a larger family.

Please leave your comments. I love to hear feedback.

Technorati Tags:

Leave a Reply