A cleanse doesn't have to mean a diet devoid of flavor. Case in point: This simple dinner fave.
Easy 1-Pan Salmon Red Curry
Adapted from Minimalist Baker
Serves 2
Ingredients:
For the salmon:
- 2 4-6 oz. salmon filets (skinless, wild caught whenever possible)
- 1 pinch sea salt
- 1 tsp coconut aminos
- 1 tsp chilli flakes
- 2-3 cloves crushed garlic
For the curry:
- 1 tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
- 2/3 cup thinly sliced shallot
- 1 tbsp minced fresh ginger
- 1/2-1 small serrano pepper (reduce for less heat, increase for more heat)
- 2 cloves garlic, minced
- 3 1/2 tbsp red curry paste
- 1 medium red bell pepper, seeds removed and cut into bite-size pieces
- 1 healthy pinch sea salt
- 1 14-oz can light coconut milk
- 1-2 tsp coconut aminos
- 2 cups chopped kale or other green of choice (optional)
For serving (optional):
- Cauliflower rice
- Cilantro or basil
- Lime wedges
Directions:
- First, prep salmon. Ideally, the skin is removed, but if not, it can be removed later. Top with salt, coconut aminos, chili flakes and garlic to briefly marinate. Set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
- Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
- Add coconut aminos, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed: Adding more salt to taste, coconut aminos for depth of flavor or curry paste for more intense curry flavor.
- Once you have the curry to your liking, add the salmon. Cover and cook through (about 5 minutes).
NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below. - In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with cauliflower rice, lime juice and fresh herbs such as basil or cilantro.
- Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).