Join the email list to receive bonus nutrition information & for giveaways
  • This field is for validation purposes and should be left unchanged.
Salmon Coconut Curry
Salmon Coconut Curry
April 29, 2022    POSTED IN  Gut HealthLow FODMAPRecipes

This recipe (adapted from New York Times Cooking) tastes like it took hours but comes together in about 30 minutes. Think of it as more of a blueprint that you can customize based on your preferences, health goals, or — let’s be honest — any neglected groceries crying out to be eaten. This recipe calls for salmon but can just as easily be made with different types of fish, shrimp, or even tofu. Same goes for the vegetable component. Bok choy works wonderfully with this dish, but any leafy green or quick-cooking vegetable will be delicious. Top with whatever your heart desires (suggestions below) and you have a delicious, nutritious, gut-friendly meal.

Salmon Coconut Curry
SERVES: 4
INGREDIENTS
2 Tbs. coconut oil (or any neutral oil)
1/2 medium onion, cut into 1/2-inch thick slices
1 inch piece fresh ginger, minced or grated (about 2 Tbs. if using pre-minced)
4 garlic cloves, thinly sliced or minced
1/4 cup white miso
1 15-oz can unsweetened coconut milk
1 cup chicken bone broth, plus a little extra to adjust thickness if desired (water works great too)
1.5 lb. salmon filet (or any fish you like), cut into 2-inch cubes
5 cups bok choy (or any leafy green)
1 Tbs. fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
1/4 cup chopped fresh basil, cilantro, or other favorite herb for garnish
1/4 cup sliced scallion for garnish
DIRECTIONS
1

In a large pot, heat 2 Tbs. oil over medium heat. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

2

Add coconut milk and 1 cup water or stock and bring to a boil over high heat (Note: if you prefer a thinner broth, add more liquid). Cook until liquid is slightly reduced, about 5 minutes. Taste and season with salt and pepper (yes, again). Nestle in fish, reduce heat to medium-low and simmer gently until just cooked through, about 5 minutes (Note: if using a heartier vegetable like bok choy, add it at this stage. For tender greens such as spinach, add in during following step). Turn off heat, stir in lime juice, and adjust seasoning if needed.

3

Divide rice and salmon curry among bowls. Top with more lime juice and herbs plus your toppings of choice.

Recipe note: If garlic is a trigger food, replace with your favorite substitute or simply omit — it will be delicious either way!

POSTED BY
Katie Rial
Renee Clerkin

Katie Rial is a Chicago-based student currently pursuing a career as a registered dietitian. Inspired by her previous experience as a health care consultant, love of cooking (and eating!), and fascination with the inner workings of the human body, she looks forward to helping individuals of all backgrounds live the happiest, healthiest, most vibrant lives possible.