Salmon is high in omega-3 fatty acids. Add extra spice if you like your dishes hot. Believe it or not, spicy foods help you feel fuller longer!
Makes 2 servings. Total preparation time: 20 minutes
Ingredients
1/2 lb. salmon
1 1/2 teaspoons coconut oil
2 teaspoons red curry paste
3/4 cup coconut milk
1 tablespoon fish sauce
2 teaspoons honey
1 small red bell pepper, cut into 1/4-inch strips
1 cup julienned carrots
1 cup sugar snap peas, strings removed
1/2 cup coarsely chopped fresh basil leaves
3 teaspoons fresh lime juice
salt
Directions
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds.
2. Whisk in coconut milk, fish sauce, and honey and simmer until slightly thickened, about 5 minutes.
3. Add salmon and cook until it separates and turns firm, about 3 minutes per side. Take out fish and set aside in a bowl.
4. Add carrots, bell pepper and peas to skillet and cook until vegetables are crisp and tender, about 5-7 minutes. Take off heat, stir in basil and lime juice.
5. Plate vegetables with fish and serve. Season with salt to taste and enjoy!
Easy Substitutions
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Buy red curry simmer sauce. Rub salmon with olive oil and sear on flesh side on high for 7 minutes. Flip salmon and put salmon in preheated 375 degree oven for 10 minutes. In the meantime, warm frozen Asian stirfry vegetables. In skillet, warm simmer sauce. Plate 1/2 cup cooked rice, 2 cups warmed vegetables and fish. Spoon simmer sauce, top with basil and serve. Enjoy!
Yours in Health and Bliss,
