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.