Foodie Friday: Salmon Coconut Curry

Salmon Coconut Curry by Shannon Franz

Makes 4 servings


For this soup, I had some leftover salmon steaks that I wanted to be a little creative with. I ended up just looking through our fridge to see what we had to make this soup a powerhouse and I was really pleased with how it turned out. I made this without any hot spices as our 2 year old ate it too (he LOVED it!) – so, of course, feel free to add in hot peppers to the mix if you like things spicy. I goofed off with the typical curry spices, ending up with a bit more simplified array of spices in this awesome soup. I bet fresh basil would taste great on the top of each bowl, I just didn’t have any when I made this.

Salmon Coconut Curry – Spices

Ingredients

1 to 2 Tbsp coconut oil

1/2 cup onion, chopped

Small thumb-sized ginger, minced

4 cloves garlic, minced

15 small to medium sized shiitake mushrooms, chopped

10-12 ounces cooked salmon, chopped into bite-size pieces

Salt and Pepper to taste

1 tsp paprika

1/2 tsp cumin

1 tsp turmeric

1/2 tsp cardamom

pinch of cinnamon
pinch of cloves

4 cups baby kale, chopped

One 13.5 oz can full fat coconut milk (I always shake the can before opening to combine the fat into the milk to make for easier pouring)

2 cups of cooked rice


Directions

In a medium soup pot, melt 1 Tbsp of the coconut oil over low-medium heat. Once heated, add in the onion and cook for a few minutes, until soft, stirring occasionally. Add in the ginger and garlic and cook for about a minute, stirring consistently. Add in the mushrooms, cook for another minute or two, stirring.

At this point, you may need to add in a bit more coconut oil. Add in the salmon chunks, stirring for a few minutes. Add in all of your ground spices, also adding in a little more coconut oil if it’s too dry. Stir well and add in your kale (and additional coconut oil, if needed – just don’t let things get too dry), and sauté until wilted.

Pour in your coconut milk and bring to a boil. Lower the heat and simmer for about 5 minutes, until everything is heated through.

Ladle into 4 bowls and top with 1/2 cup rice on each bowl (and fresh basil, if you have some!), add more salt and pepper, if desired, and enjoy!

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