Salmon Curry
Serves 2-4
Ingredients:
1 tablespoon coconut oil
1 large leek, thinly sliced
2 cloves of garlic, minced
1 tablespoon minced ginger
1 can full-fat coconut milk
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon salt
1 tablespoon tamari sauce
1 (5 oz.) bag of baby kale, spinach or chard (or a combination of all 3)
1 pound wild Alaskan salmon, cut into cubes with skin removed
Directions:
In a large pot, melt the coconut oil over medium heat and sauté the leek, garlic, and ginger until tender, about 5 minutes. Add in the coconut milk, water, salt, curry, and tamari, and bring the mixture to a boil, stirring well to break up any clumps.
Reduce the heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked-through and the greens are wilted, about 5 minutes. Serve immediately, over cooked quinoa, rice or over steamed cauliflower “rice,” for a grain-free option.
Recipe Credit: www.detoxinista.com
Serves 2-4
Ingredients:
1 tablespoon coconut oil
1 large leek, thinly sliced
2 cloves of garlic, minced
1 tablespoon minced ginger
1 can full-fat coconut milk
1/2 cup water
2 teaspoons curry powder
1/2 teaspoon salt
1 tablespoon tamari sauce
1 (5 oz.) bag of baby kale, spinach or chard (or a combination of all 3)
1 pound wild Alaskan salmon, cut into cubes with skin removed
Directions:
In a large pot, melt the coconut oil over medium heat and sauté the leek, garlic, and ginger until tender, about 5 minutes. Add in the coconut milk, water, salt, curry, and tamari, and bring the mixture to a boil, stirring well to break up any clumps.
Reduce the heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked-through and the greens are wilted, about 5 minutes. Serve immediately, over cooked quinoa, rice or over steamed cauliflower “rice,” for a grain-free option.
Recipe Credit: www.detoxinista.com
