Sea Best


Give your immune system a boost with this hot and healthy, superfood curry dish. Our salmon is loaded with brain-boosting and heart-helping omega-3s to help you stay healthy.


1 lb. Sea Best® Salmon
1cup dry jasmine rice
1tablespoon oil (preferably canola or other light-tasting oil)
1tablespoon butter
1/2onion, diced
1clove garlic, minced
1/2green pepper, chopped
4oz. jar of red curry paste
3tablespoons canola oil (for making curry)
2cups chopped tomatoes
1 1/2 cups chopped canned pineapple + 2 tablespoons juice
1can full-fat coconut milk
Fresh basil


  • While you are preparing the curry, cook the rice in 2 cups of water.
  • Heat 1 tablespoon oil (canola or other light-tasting) in a frying pan on medium heat.
  • Sprinkle salmon pieces with salt, place them into frying pan, 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.
  • 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 tablespoons canola oil and fry for a minute or two, until fragrant.
  • Add tomatoes, pineapple plus 2 tablespoons 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.
  • Recipe courtesy of