LIGHTER COCONUT CURRY SALMON
I am always looking for new ways to make salmon, and this Lighter Coconut Curry Salmon is a keeper! It's got flaky salmon, a flavorful coconut curry broth, fresh spices, and tender vegetables. I love it served over basmati rice! This recipe is lower in fat, high in protein, dairy free and gluten free.
Did you know? Sockeye salmon is the most vibrant and flavorful salmon variety, with medium fat content. Coho salmon and wild Atlantic salmon have a similar fat content but less flavor and color. King (chinook) salmon and farmed Atlantic salmon are both higher fat content but slightly less vibrant. Wild Atlantic salmon, pink salmon, and chum salmon are low in fat and have mild flavor. (source)
Choosing the best salmon
Let me start by saying, the best salmon is fresh salmon! While testing this recipe, I found that frozen salmon did not cook as well as fresh salmon. The frozen salmon oozed white saline and did not sear well. Wild salmon is preferable, with lower omega-6 fats and fewer contaminants (PCBs and dioxins) than farmed. Even still, farmed salmon offers plenty of anti-inflammatory omega-3 fats... and contaminant levels have decreased due to regulations in recent years. Both are a healthy choice!
I went with wild Atlantic salmon since I could not find sockeye salmon in my grocery store.
What makes it lighter?
I made this coconut curry salmon "lighter" by using lite coconut milk and sugar free brown sugar alternative. You could use full fat coconut milk for a richer broth, or regular brown sugar if that's all you have (it's such a small amount). I also used minimal avocado oil for cooking to keep the fat down.
What vegetables go in curry?
This recipe calls for spinach, matchstick carrots, and chopped fresh tomatoes. However, you can use cauliflower, kale, bell peppers, broccoli, or peas... whatever you like! I do recommend cutting hard vegetables (like carrots or sweet potatoes) into very small pieces so they cook quicker!
Other ingredients
The other ingredients you'll need are fresh ginger and garlic, fresh limes, fish sauce, red curry paste, curry powder, and salt. I always have curry powder, fish sauce, and salt on hand! You can also make your own curry powder if you have a lot of individual spices.
What to serve curry with?
I served my curry with basmati rice, however you can also use long-grain white rice, jasmine rice, brown rice or cauliflower rice. Or, skip the rice and enjoy this like a curry soup with some naan bread!
Here's the printable recipe for this Lighter Coconut Curry Salmon. I hope you'll rate and comment below if you try it :)
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