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Green coconut curry with salmon

Green coconut curry with salmon Green coconut curry with salmon Green coconut curry with salmon Green coconut curry with salmon Green coconut curry with salmonYou know that feeling when you found the perfect recipe? It’s even better when your chef husband loves it!

I suggested we make this recipe and of course Richard worked is voodoo magic, and voila! Out came a meal that I could eat every day. The meal was so good, Richard was inspired to use it on his menu at work.

#winning

#wifeoftheyear

Just kidding! In fact, I think my husband is definitely husband of the year. You wouldn’t believe how far he went out of his way after I gave birth to make sure I was comfortable. I didn’t lift a wooden spoon once to cook my entire maternity leave. He did it all! And I really needed to break from everything in order to recover.

And here we are, four months later, with a beautiful baby boy. I’m so glad we have the opportunity and the time to cook together so I can nourish my body, and therefore our son. I’ve got to get those Omega 3’s and DHA through my fish protein so we can build Connor’s strength and his brain!

Going to be a smart one, that kid. I can feel it.

Print Recipe
Green coconut curry with salmon
Green coconut curry with salmon
Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Green coconut curry with salmon
Instructions
  1. Preheat oven to 450 degrees.
  2. Cook noodles according to package directions and set aside.
  3. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 tbsp. of oil, rub across the top of the salmon so that it is coated evenly. Season with salt and pepper.
  4. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go. Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes.
  5. Meanwhile, while the salmon is baking: in a large skillet heat 2 tbsp. of grapeseed oil over medium-high heat. When hot, add in the garlic, peppers, ginger, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.
  6. Now add in the green curry paste, stir in, and saute for 1-2 minutes more.
  7. Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want). Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven.
  8. Remove Salmon from the oven. Serve over green curry vegetables, noodles and top with freshly chopped basil and green onions.
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