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