Meal Prep - Easy Salmon & Veggie Medley Coconut Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

salmon

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium than regular miso.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Curry powder is a cost-effective alternative.

Prep the salmon by cutting off the skin and chopping it into four equally sized chunks.

Season the salmon with avocado oil, sea salt, black pepper, and coconut sugar, mixing to coat.

Heat a nonstick skillet over medium-high heat and spray with oil.

Sear the salmon chunks in the skillet until they are browned on the outside but not fully cooked, then remove them from the skillet.

Reduce heat to low-medium and add more oil to the skillet.

Add minced garlic, chopped onion, fresh ginger, and lime zest to the skillet, cooking until fragrant and the onions are caramelized.

Add sugar snap peas and red bell pepper to the skillet, searing them lightly.

Pour in full fat coconut milk and seafood stock, followed by green curry paste and optional turmeric, stirring to combine.

Add cauliflower to the skillet and cover, cooking for about 10 minutes until the vegetables are softened.

Reduce heat to low and stir the mixture, allowing it to thicken as it cools.

Add the partially cooked salmon back into the skillet, letting it finish cooking in the sauce for about 3 minutes, until just cooked through.

Garnish the dish with fresh basil and lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens