Now that we’re officially in the thick of winter, we’ve been searching for hot and healthy seafood meals to help us warm up from the inside out. And, because winter weather can bring with it those dreaded sniffles and coughs, we’ve been on the lookout for a recipe that can help give your body a much-needed boost. And my, oh my, this salmon dish doesn’t skimp on taste!
Without further ado, let us introduce Flourishing Foodie’s recipe for Thai Red Curry with Salmon. This dish packs two of the best ingredients for boosting your immune system: salmon and curry! Pretty amazing, right?
As many of our dedicated seafoodies know, salmon is packed with brain-boosting, heart-helping omega-3s. Pairing superfood salmon with turmeric (in curry powder)— a herb that is used as much in the medical world as it is in culinary circles—this dish becomes a no-brainer for anyone who is looking to stay healthy this winter.
Source: Flourishing Foodie
Thai Red Curry with Salmon
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 lb. fresh salmon
- 1 cup dry jasmine rice
- 1 Tbsp. oil (preferably canola or other light-tasting oil)
- 1 Tbsp. butter
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 green pepper, chopped
- 4-oz. jar of red curry paste
- 3 Tbsp. canola oil (for making curry)
- 2 cups chopped tomatoes
- 1 1/2 cups chopped canned pineapple + 2 Tbsp. juice
- 1 can full-fat coconut milk
- Fresh basil
- While you are preparing the curry (see below), cook the rice in 2 cups of water.
- Heat 1 Tbsp. oil (canola or other light-tasting) in a frying pan on medium heat.
- Debone the salmon. Wash and cut it into 3- or 4-inch pieces. Sprinkle salmon pieces with salt, place them into frying pan skin side down, and cook for 2-3 minutes. Flip salmon and cook for an additional minute. (You want the salmon to be slightly cooked, not fully.)
- Remove salmon from pan and place onto a cutting board. Remove salmon skin and discard it.
- Chop the salmon into smaller, bite-sized pieces and set them aside.
- In large frying pan, heat butter on medium. Add diced onion and fry until translucent.
- Add garlic and chopped pepper and fry for an additional minute or two.
- Add curry paste and 3 Tbsp. canola oil and fry for a minute or two, until fragrant.
- Add tomatoes, pineapple + 2 Tbsp. juice, coconut milk, and salmon. Let the curry simmer for 15 minutes, until the vegetables are soft and the salmon is cooked through.
- Season with salt, to taste. Serve with rice and garnish with basil.