Coconut Curry Salmon
A fun take on salmon that's inspired by one of my favorite restaurants in Asheville. Packed with flavor and a great way to get more healthy fats into your diet!
- 16 ounces salmon fillets, skin off
- 1/2 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon pepper, divided
- 1 medium russet potato, rinsed and dried and diced into 3/4" pieces
- 2 tablespoons avocado oil, plus more for greasing
- 1 small yellow onion, diced into 1/4" pieces
- 1 medium zucchini, diced into 3/4" pieces
- 1 red, orange or yellow bell pepper, peeled and diced into ½” piece
- 2 cloves garlic, minced
- 2 teaspoons yellow curry powder
- 1/4 teaspoon ground ginger (sub 1/2" piece fresh, grated)
- 2 limes
- 13.5 ounce can full-fat coconut milk
- 2 tablespoons maple syrup or coconut sugar
- Optional garnish: cilantro and chopped roasted and salted cashews
- Preheat oven to 400 degrees F. Add salmon to an 11x9x2 baking dish and sprinkle with pinches of salt and pepper. Allow to rest at room temperature.
- Add diced potato to a small saucepan and cover with cold water. Bring to a boil and boil 6-8 minutes, or until fork-tender. Drain.
- Heat a large, oven-safe skillet to medium and add 2 tablespoons avocado oil. When oil moves quickly around the pan, add onion, zucchini and bell pepper. Cook, stirring every few minutes, until veggies have golden-brown edges, 6-8 minutes.
- Add a splash of water, along with cooked potatoes, garlic, curry powder, ground ginger and ¼ teaspoon each salt and pepper. Stir constantly for 30 seconds.
- Add the juice from one lime, coconut milk and maple syrup and stir to incorporate. Bring mixture to a simmer and simmer 5 minutes.
- Carefully (I do this in the sink) pour curry over salmon. Bake for 15-20 minutes, or until opaque and flaky. Serve immediately with a slice of your extra lime and any garnish of choice.
- Leftover salmon and curry will keep for one day in the fridge. Reheat in the oven at 350 until warmed through. Do not freeze.