Description
Curried Cauliflower Rice + Salmon – a quick and delicious coconut curry salmon recipe that is packed with flavor!
Ingredients
Scale
- kosher salt and ground black pepper
- 2–3 tablespoons extra virgin olive oil, divided (sub with avocado oil)
- 2 (6-8oz) pieces of salmon, skin-on
- 2–3 teaspoons garlic, minced
- 1 large carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 bell pepper, seeds removed & cut into bite-sized chunks
- 1/2 cup sweet yellow onion, diced
- zest of 1 lime
- 1/2 cup full-fat canned coconut milk
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh lime juice
- 2–3 tablespoons chicken broth
- 2 cups cauliflower rice
- 1/4 cup fresh basil, roughly chopped
Instructions
- In small bowl combine coconut milk, curry powder, salt, lime juice and chicken broth. Whisk to combine and set aside.
- Place fresh salmon on a plate and season with salt and pepper, set aside.
- Bring large skillet to medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
- Add garlic and onion, cook until softened & fragrant, about 1 minute.
- Add carrot, celery and bell pepper. Sauté on medium heat, approximately 2-3 minutes.
- Add lime zest and cauliflower rice, stir to combine, and allow cauliflower rice to cook for 2-3 minutes.
- Add coconut mixture to the hot pan and stir to combine, allowing the coconut sauce to warm throughout. Drop to a low heat and keep warm while you cook the salmon in a separate pan.
- Bring a large cast iron skillet to medium-high heat and add a tablespoon of oil.
- Once it is hot, add salmon, skin side down, and cook for 6-8 minutes.
- Carefully flip salmon and cook for an additional 6-8 minutes on medium heat or until the internal temperature (use a meat thermometer) reaches 125 degrees F.
- While salmon is cooking, add fresh basil to the cauliflower rice mixture and stir to combine.
- When salmon is done cooking, divide cauliflower rice mixture between two plates and place salmon on top.
- Garnish with additional fresh basil, if desired.
Notes
- Cauliflower Rice: option to make your own homemade cauliflower rice or pick-up a store-bought version at the grocery store.
- Rice: using cauliflower rice keeps this recipe Whole30/Paleo compliant, but you could also use another cooked rice of choice, if you prefer!
- Storage: leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 190
- Sugar: 4.7 g
- Sodium: 166.4 mg
- Fat: 14.4 g
- Carbohydrates: 12.4 g
- Protein: 6.2 g
- Cholesterol: 7.4 mg