Coconut Salmon, Squash, and Broccoli Curry
Ready to dig into a bowl of gold, green, and pink goodness steaming hot? As indicated by the colors, this bowl is packed full of phytonutrients and omega 3’s. Equally important, it packs a hefty flavor punch from the silken coconut broth to the broccoli and squash bites to the sumptuous salmon and contrasting heat of the pepper and mustard seeds, all featuring a tantalizing mouthfeel. Finish off with a refreshing splash of lime juice for that super curry bowl.
4 servings
INGREDIENTS:
3 tablespoons coconut oil
10 ounces butternut squash, peeled, ½ inch dice
Kosher salt and fresh ground black pepper
1 cup leeks or onion, diced
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 hand-full curry leaves, finely crumbled (optional)
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon coriander
1 large serrano pepper, sliced in half
1 cup coconut milk
2 cups broccoli florets, cut small and steamed al dente
8 ounces wild salmon, skinned, cut into ½ inch dice
2 tablespoons fresh lime juice
DIRECTIONS:
In a large saucepan, heat the coconut oil over medium-high heat. Add the squash, season with salt and pepper—Cook for two minutes on one side. Turn the squash over, add the leeks or onion, and cook for another two minutes.
Move the squash to the sides of the pan. Add the mustard seeds, cumin seeds, and crumbled curry leaves to the center. Sizzle for thirty seconds, then add the garlic, turmeric, coriander, and serrano. Sizzle for another thirty seconds.
Add the coconut milk. Lower the heat to medium and simmer for five minutes. If the mixture begins to look dry, add a little bit of water. Add the salmon and simmer for two to three more minutes until thoroughly cooked.
Add the lime juice and steamed broccoli florets. Taste, Think, Transform with salt and/or more lime juice. Serve hot.
Coconut Salmon, Squash, and Broccoli Curry
Ingredients
- 3 tablespoons coconut oil
- 10 ounces butternut squash, peeled, ½ inch dice
- Kosher salt and fresh ground black pepper
- 1 cup leeks or onion, diced
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 1 hand-full curry leaves, finely crumbled (optional)
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 large serrano pepper, sliced in half
- 1 cup coconut milk
- 2 cups broccoli florets, cut small and steamed al dente
- 8 ounces wild salmon, skinned, cut into ½ inch dice
- 2 tablespoons fresh lime juice
Instructions
- In a large saucepan, heat the coconut oil over medium-high heat. Add the squash, season with salt and pepper—Cook for two minutes on one side. Turn the squash over, add the leeks or onion, and cook for another two minutes.
- Move the squash to the sides of the pan. Add the mustard seeds, cumin seeds, and crumbled curry leaves to the center. Sizzle for thirty seconds, then add the garlic, turmeric, coriander, and serrano. Sizzle for another thirty seconds.
- Add the coconut milk. Lower the heat to medium and simmer for five minutes. If the mixture begins to look dry, add a little bit of water. Add the salmon and simmer for two to three more minutes until thoroughly cooked.
- Add the lime juice and steamed broccoli florets.
- Taste, Think, Transform with salt and/or more lime juice. Serve hot.
Calories
326.50Fat (grams)
21.09Sat. Fat (grams)
14.77Carbs (grams)
18.36Fiber (grams)
5.79Net carbs
12.57Sugar (grams)
3.28Protein (grams)
19.24Sodium (milligrams)
145.29Cholesterol (grams)
32.30The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.