Salmon Coconut Curry

This dish is incredibly easy to make, beyond fantastically flavorful, and every ingredient is good for you – from the heart healthy fish to the antioxidant, immune-boosting, cholesterol-lowering seasonings (and it is gluten free!).

I prepared this dish in a tagine, which is a North African earthenware cooking pot that has a funnel shaped lid that traps steam, cooking foods efficiently with minimal added liquid, while preserving nutrient value. My son and daughter-in-law gave mine to me last year as a winter holiday gift – it's a fabulous and fun way to cook and from my experience, fool-proof. I've found many recipes on line, but last night decided to make up one of my own.

Salmon Coconut Curry

Print Recipe

The whole deal takes about 25 minutes to prep and cook, and it comes out looking as good as something from the Cooking Channel. If you don't have a tagine, it's worth the investment. But you can also bake this in a covered casserole dish or cook it on your stovetop in a skillet with a lid on top. This curry turned out AMAZING and as you can see, it is vibrant and visually appetizing. Better than any fish dish I've ever had, if I say so myself!

Total Time 25 minutes minutes

Equipment

• Covered casserole dish / Skillet with lid

Ingredients

• 2 pieces of fresh salmon 4 oz. each
• 1/2 can of coconut milk
• 1/2 red bell pepper cut into medium sized chunks
• 1/3 pint of cherry tomatoes halved
• 1 yellow onion chopped
• 1/2 cup fresh basil leaves chopped
• 1/2 of a fresh chili pepper minced
• 3 cloves of garlic chopped
• 3- 1/8 th inch slices of fresh ginger
• 1 tsp curry powder
• 1 thin stalk of fresh lemon grass
• 1 tbsp olive oil
• Salt to taste about 1/8th tsp

Instructions

• Saute your onions for about 1 minute, then add the red pepper, garlic ginger slices, and chili pepper.
• Stir for 1-2 minutes.
• Layer the fish over this and then on top of the place the basil and tomatoes.
• In a measuring cup, dissolve the curry powder and salt into the coconut milk and pour this over everything.
• Lay the lemon grass on top of it all and cover the pot.
• Simmer for 20 minutes.
• Serve hot.

Notes

Serve over your favorite rice. Serves 2.

Do you have a favorite tagine recipe? Fish dish? Please feel free to post it below in the comments! And make sure to include your name, 'cause if I try it and it's fantastic, I might just want to post your recipe — with credit, of course!

Happy cooking!