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!
Ingredients
- 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
Instructions
- 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!
