Hey friends and Happy Wednesday!
If there’s one thing I love more than anything, it’s a good seafood dinner. And I’ve got to say, I’ve become pretty skilled in creating delicious ocean-caught dinners.
However. This meal I made last week was hands down, THE BEST meal I’ve ever had! Both Steven and I agreed.
Allow me to introduce you to my coconut curry poached salmon.
This was the most flavorful, juicy, delicious way I’ve ever prepared salmon, and that’s saying something!
Two succulent salmon fillets, cooked in the most decadent, creamy and flavorful coconut curry sauce — I cannot even begin to express the magnificence of it.
This is going on our weekly rotation for sure!
Plus – it’s gluten free, keto, and on the Specific Carbohydrate Diet!
Here’s What You Need: (Serves 2)
1 lb salmon – cut into 2 filets
1/2 red pepper, diced
1 large carrot, diced
1/3 head of cauliflower, cut into small florets
12 black grapes, halved
1/2 onion, small dice
3 garlic cloves, minced
2.5 tsp red curry paste
1 can coconut milk (this brand is SCD legal)
salt and pepper
3 Tbsp EVOO
1 cup wild rice, cooked in vegetable broth (SCD option: massaged kale in 2 Tbsp EVOO and sea salt, then mixed with 1/2 avocado and juice of 1/4 lemon.
Fresh cilantro, minced
1/4 avocado, sliced
Large sauce pan with deep sides and a tight fitting lid
Digital meat thermometer
Good chef’s knife
Start out by making your rice per package directions, if using. I like to cook rice or quinoa in vegetable broth — it tastes better and gives it some extra flavor! (This can also be done ahead of time – or the day before to save time).
In a large, tall sided pan, saute your onion and carrots in 3 Tbsp EVOO, salt and pepper. Let cook for 4 minutes, then add your pepper, cauliflower and garlic. Let those cook for about 4 minutes, then stir in your curry paste so that every veggie is coated. Pour in your coconut milk, add the grapes, and bring to a slow boil.
Once boiling, add your salmon filets to the pan. Spoon some of the sauce over top so that it is as close to fully submerged as possible.
Then, put the lid on, and cook for about 15 minutes, until the fish is cooked through and its internal temperature is 145 degrees F.
To serve, top a bed or rice (or bed of kale) with a salmon filet, veggies, and an overly generous amount of sauce. Then add another scoop of sauce just for good measure.
Garnish with fresh cilantro, chopped pistachios and 1/4 avocado, sliced.
Oh my gosh, I cannot begin to express HOW DELICIOUS this meal was. I mean, that sauce is good enough to DRINK!
In fact, Steven and I loved it so much that we made this meal again the next night, but we put the sauce and veggies into the food processor, and made one heck of a delicious SOUP, that we put overtop spaghetti squash, over fish/shrimp, we dunked sandwiches in it. The flavor is just out of this world!
But back to this current dinner. Cooking the salmon this way: low and slow in that flavorful coconut milk makes it so tender and juicy. And just bursting with flavor!
And the rice just soaks up that sauce too. It’s phenomenal. Coupled with the fresh cilantro, buttery avocado and crunchy pistachios…it was just a symphony of flavors that all fit together perfectly!
And finally, it was frankly just a stunning dish. With that bright orange sauce, vibrant green cilantro and pistachios and then that deep black wild rice — it was absolutely gorgeous.
Whatever you do, you’ve GOT to try this method of cooking salmon! We are actually going to be making this again tonight! haha
Happy cooking, and we’ll talk to you tomorrow!
Caralyn’s Cooking Corner!
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