Serves 4
1 tablespoon coconut oil
½ medium onion, thinly sliced
½ red pepper, thinly sliced*
1 tablespoon curry powder
3 garlic cloves, minced
1 tablespoon freshly grated or minced ginger
1 cup canned coconut milk
1 tablespoon coconut palm sugar (or regular sugar)
1 tablespoon fresh lime juice
1 tablespoon fish sauce (or soy sauce)
2 cups vegetable broth
1lb. wild salmon, skin removed and cut into 1” pieces (ask your fish monger to do this – trust me, it is hard if you haven’t done it much before!)
6 cups chopped kale (large stems removed)*
2 cups cooked brown rice
Toppings (optional): chopped cilantro, extra squeeze of lime and chopped raw cashews
1. Heat coconut oil over medium heat in a large skillet.
2. Cook the onion and red pepper until tender, about 5-7
minutes.
3. Add curry powder, garlic and ginger and cook for 1 minute.
4. Add coconut milk, sugar, lime juice, fish sauce, and broth and bring to a boil then turn heat down to a simmer and cook 4 minutes.
5. Turn heat back up to medium and add salmon and cook for about 5-7 minutes or until salmon is cooked through. Add in kale and cook while stirring until wilted.
6. Serve over cooked brown rice and top with cilantro, lime juice and cashews if desired.
*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.
