Tanja's Salmon Curry

Today I was eating this salmon curry (I had leftovers and was enjoying over a green salad with avocado dressing) during a meeting with Tanya ,our amazing Client Care Specialist/ Office Manager/ Party Planner/ Marketing Pro/ Organization Specialist/ All Round Rock-Star and she commented “What IS that?… it smells great”.  When I told her, she asked if I had the recipe.  Like most amazing creations in my kitchen, they are unique, and made with a bit of this and that, and a bit of love.  Honestly, part of what I enjoy about cooking is that each time I make a dish, it turns out a bit different depending on the ingredients I have on hand and how adventurous I’m feeling.  I encourage you to make your own unique modification of this dish.  As long as you add love (and full fat coconut milk) it’ll be delicious!
Here’s what I did to make my skillet of  warm goodness.

  • 1- 1.5 pounds Salmon (cooked and flaked).  Leftover will work great.  I cooked up the tail half of a Sockeye salmon I had in my freezer.  You can use any kind of cooked meat (or it’s raw, fry it while you fry the onions)
  • 1 onion, roughly chopped
  • 1 tbsp coconut oil
  • 1 large apple, peeled and diced
  • 2 cloves garlic, chopped (or more… garlic is yummy!)
  • 1-2 tbsp Yellow Curry Powder (start with 1 tbsp and add more if needed)
  • 2 tbsp brown sugar (optional)
  • 1/2 can tomato paste (the smallish can)
  • 1 can full fat coconut milk
  • 1/2 cup veggie broth
  • 1 can sliced water chestnuts (for a little crunch!)
  • Salt & pepper to taste


  • Heat coconut oil in a wok or large skillet, or heavy saucepan.
  • Add onion, apple, garlic and curry powder and fry til they are soft.
  • Add coconut milk, tomato paste and broth.  Heat and then simmer for 15-20 minute until sauce thickens.  Add brown sugar if desired.  I added the sugar because I put a bit too much curry powder in when I did it)
  • Season with salt and pepper to taste.
  • Add flaked salmon or other cooked meat and water chestnuts.  Cook for 5-10 minutes more until the meat is warm.
  • ENJOY!  You can serve this dish over rice, riced caulflower, salad (some people thing it’s a bit strange, but a warm saucy dish over salad with avocado dressing my one of my favourites!).  In the picture below I enjoyed it over mashed caulfilower and green beans.

Fish Curry 2

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