Thai Curry Salmon Bowl

On the days I want to prepare a light simple meal I will usually turn to fish or specifically salmon. Salmon is my favorite fish and is very versatile and easy to make.

Today, I did not want to make Blackened Salmon Salad or Teriyaki Salmon. Instead, I wanted to test whether or not salmon would hold up in a Thai curry sauce. I have created curried fish recipes in the past but with slightly different flavors and seasonings. For my Thai Curry Salmon Bowl I used red Thai curry paste I found at the grocery store rather than adding curry powder to the dish. In my humble opinion, the red Thai curry paste had less of a bite than curry seasonings but still had intense flavor. An added bonus was that the house did not smell like curry the next day. I love curry but the seasoning when cooked lingers in the air for quite a while.

“Bowls” are very popular right now and I think eating from a bowl helps to limit portion sizes. Whatever you can fit into a bowl is all you need to eat unless you are starving or the meal is do delicious you just have to go for seconds.

My Thai Curry Salmon Bowl was ultra delicious per both hubby and me. If it had not been so filling on the first round, I would have gone for seconds. Yum!

Thai Curry Salmon Bowl

Ingredients:

1 – 2 salmon fillets cut into thick chunks

3-4 Shishito peppers diced

1 can lite coconut milk

1 can diced tomatoes

1 small jar red Thai Curry Paste

2 tbsp Kosher salt

2 tbsp ground black pepper

2 tbsp grape seed oil

1 tbsp lemon zest

1 tbsp ginger paste or diced fresh ginger

1 tsp onion powder

1 tsp chili lime seasoning (optional)

Place salmon chunks on wax paper and season with lemon juice, 1 tbsp Kosher salt and 1 tbsp ground black pepper.

Heat a large skillet over medium heat and add grape seed oil. Let oil heat for about 1 minute then add Thai Curry Paste, ginger paste and garlic. Stir to blend and continue to stir for 1 minute. Add tomatoes, Shishito peppers and lemon zest. Stir to mix. Sprinkle mixture with remaining salt, pepper, onion powder and chili lime seasoning and stir to blend. Slowly pour in coconut milk while constantly stirring. Turn hit down to medium low. Place salmon in the sauce and spoon some sauce over the salmon. Cover and let simmer for 15 to 20 minutes until salmon is cooked all the way through. While simmering spoon sauce over salmon periodically. Serve over a bowl of rice.

Optional Additions:

Sea Scallops

Steamed Cabbage

Roasted Asparagus

Sauteed Mixed Peppers

 

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