Curried Cauliflower Rice + Salmon
Curried Cauliflower Rice + Salmon - a quick and delicious coconut curry salmon recipe that is packed with flavor!
Ingredients
- ½ cup full-fat coconut milk
- 2-3 tablespoons chicken broth
- 1 ½ tablespoons curry powder
- 2 teaspoons fresh lime juice
- ¼ teaspoon kosher salt
- 2 salmon fillets 6-8oz (skin on)
- kosher salt and ground black pepper
- 2-3 tablespoons extra virgin olive oil divided (sub with avocado oil)
- ½ cup sweet yellow onion diced
- 2-3 teaspoons garlic minced
- 1 bell pepper seeds removed & cut into bite-sized chunks
- 1 large carrot peeled and sliced
- 1 celery stalk sliced
- 2 cups cauliflower rice
- zest of 1 lime
- ¼ cup fresh basil roughly chopped
Instructions
- Make Sauce: In small bowl, combine ½ cup full-fat coconut milk, 2-3 tablespoons chicken broth, 1 ½ tablespoons curry powder, 2 teaspoons fresh lime juice, and ¼ teaspoon kosher salt. Whisk to combine and set aside.
- Season Salmon: Place 2 salmon fillets on a plate and season with kosher salt and ground black pepper, set aside.
- Sauté: Bring a large skillet to medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan. Add diced onion and 2-3 teaspoons garlic, cook until softened & fragrant, about 1 minute. Add bell pepper, carrot and celery. Sauté on medium heat, approximately 2-3 minutes.
- Warm Cauliflower Rice: Add 2 cups cauliflower rice and the zest of 1 lime, stir to combine, and allow cauliflower rice to cook for 2-3 minutes.
- Add Sauce: 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.
- Sear Salmon: Bring a large cast iron skillet to medium-high heat and add 1 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℉.
- Add Basil: While salmon is cooking, add ¼ cup fresh basil to the cauliflower rice mixture and stir to combine.
- Serve: 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
Calories: 584kcal | Carbohydrates: 24g | Protein: 40g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 94mg | Sodium: 507mg | Potassium: 1825mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7243IU | Vitamin C: 163mg | Calcium: 125mg | Iron: 6mg
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