THAI RED CURRY WITH SALMON
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.
- Recipe courtesy of dishonfish.com
