Coconut Salmon Curry

In a little more than 30 minutes, you can have this delicious curry that includes salmon, carrots, and pineapple.

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5.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Coconut Salmon Curry

Reviews (0)

5.0 by 8 people

Rate This!

Directions

  1. In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
  2. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
  3. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
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Nutrition Facts (Coconut Salmon Curry)

  • Per serving:
  • 436 kcal ,
  • 18 g fat
  • (4 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 67 mg chol. ,
  • 686 mg sodium ,
  • 42 g carb. ,
  • 5 g fiber ,
  • 11 g sugar ,
  • 26 g pro.
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8 Ratings

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