Warm Salmon Curry Over Rice

Warm Salmon Curry Over Rice

WARM SALMON CURRY over rice using @blueharborfishco – who would ever have thought that canned salmon would be the perfect protein for this delicious warm curry? I DID! That’s who! This recipe segues perfectly into fall and is great for meal prep! Using @blueharborfishco’s Wild Pink Salmon is not only cost-effective, but it is also sustainable and readily available. Convenience is key, people! 


  • 1 tbsp avocado oil
  • 1/2 onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 poblano optional
  • 1/2 tsp salt
  • 1 can coconut milk
  • 1 jar green curry
  • 1/2 can corn
  • 1/2 can bamboo shoots
  • 1 sprig basil (or 3-4 leaves)
  • 4 cans Blue Harbor Wild Pink Salmon


  • Add the avocado oil, onion, peppers, and salt in a Dutch oven over medium heat. Cook them until soft, which will take about 5-7 minutes. Add the curry paste and stir it around, coating all the peppers evenly. This releases the spices and makes them super fragrant and delicious. Do this for about 5 minutes. 
  • Add the coconut milk, baby corn, bamboo shoots, and a sprig of basil. Bring the heat up to medium-high and let it simmer for 10 minutes. Turn down the heat and add the salmon. Gently fold in the salmon, careful not to break the chunks.
  • Serve over warm basmati rice, garnish with more basil jalapeno slices (if you like heat), and dig in. Perfect for a quick, warm, fall meal!
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