Wild Alaska Salmon with Coconut Peanut Curry Vegetables
If you know me, you know that I LOVE all things curry, peanut butter, and salmon - so this recipe was a long time coming. It is super simple with lots of thai flavors and is sure to be a crowd-pleaser. The best part about this recipe is that you can prep for it ahead of time to make the cooking a lot easier for a weeknight meal. I love making the sauce in a mason jar and storing in the fridge and pre-cutting the vegetables to easily toss into the wok. This helps make cooking a little easier!
I paired this curry recipe with wild salmon! Specifically, Wild salmon sourced from Alaska. Alaska is home to a huge amount of wild salmon and the practices to ensure high quality and sustainably caught fish is huge. That’s super important to me. Wild salmon is also packed with anti-inflammatory omega 3 fatty acids, high in protein, and tastes delicious! Don’t forget to #AskForAlaska next time you are grabbing salmon at the store or online to your home.
Rice noodles, minute rice, traditional rice. Here I used Jasmine 3 minute rice from Trader Joes.
Lime wedge and chili flakes for serving.
Directions:
1
Preheat the oven to 375. I find it helps heat the oven up faster for broiling if it is pre-set.
Note - if you are cooking rice that is not a “minute” option, start that process first according to instructions on the package before you get started with everything else. If you are doing a “minute” option, wait to cook the rice until later.
2
Prepare the vegetables. Chop the onion, pepper, zucchini, broccoli and set aside. If you have frozen vegetables, set them aside too.
3
Prepare the sauce. Add all contents to the mason jar and shake well! I am talking VERY WELL. You want to make sure all the chunks get out. Start with the coconut milk, then peanut butter, honey, coconut aminos (or fish sauce), spices (cayenne pepper, ginger, salt) and fresh lime juice. Once shaken up, set aside.
4
Lay salmon filet on a greased cookie sheet. Sprinkle with avocado oil and sea salt. Set aside.
5
Heat up avocado oil in a wok or large skillet on medium-high. Let me heat for 1-2 minutes. Add in minced garlic and mix. Let cook for 30 seconds - 1 minute. Add in onions. Mix and let onions cook for 3-5 minutes. Add in remaining vegetables (raw and frozen) and toss evenly.
6
Pour all the sauce into the wok with the vegetables and mix. Cover and let cook for 5-7 minutes.
7
If you are adding a “minute” rice option. Cook that now. I used a 2 serving “3 minute Jasmine Rice” from Trader Joes.
8
Set the oven to broil. Once the curry and vegetables are cooking, place the salmon in the oven to broil. Broil for 5 minutes! That is all it needs if it is the thin Wild Alaska salmon. If you're using a large thicker filet, you may need to double the time or bake it for 5 minutes before broiling.
9
Everything should be ready right around the same time. Add rice to bowls, pour curry vegetables on top and then top with salmon. Serve with a lime wedge. Enjoy!
Thank you to the Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Broiled Salmon:
8ozFilet of Wild Alaska Salmon (cut into two)
2tbspAvocado Oil
Sea Salt to Taste
Stir-Fried Vegetables:
1Large Sweet Onion
1Bell Pepper, Cubbed
½cupSweet Green Peas (Fresh or Frozen)
1.50cupsBroccoli Florets (Fresh or Frozen)
1cupZucchini Coins, Halved (About 1 Zucchini)
1tspMinced Garlic
3tbspAvocado Oil
Coconut Curry Peanut Sauce:
1Can Full Fat Coconut Milk
¼cupCreamy Peanut Butter
2tbspCoconut Aminos (or Fish Sauce or Soy Sauce)
1tbspCurry Powder
½Fresh Lime, Squeezed
½tbspHoney (Or coconut Sugar)
½tspSalt
1tspGinger Spice
Dash of Cayenne (optional)
Optional:
Rice noodles, minute rice, traditional rice. Here I used Jasmine 3 minute rice from Trader Joes.
Lime wedge and chili flakes for serving.
Directions
1
Preheat the oven to 375. I find it helps heat the oven up faster for broiling if it is pre-set.
Note - if you are cooking rice that is not a “minute” option, start that process first according to instructions on the package before you get started with everything else. If you are doing a “minute” option, wait to cook the rice until later.
2
Prepare the vegetables. Chop the onion, pepper, zucchini, broccoli and set aside. If you have frozen vegetables, set them aside too.
3
Prepare the sauce. Add all contents to the mason jar and shake well! I am talking VERY WELL. You want to make sure all the chunks get out. Start with the coconut milk, then peanut butter, honey, coconut aminos (or fish sauce), spices (cayenne pepper, ginger, salt) and fresh lime juice. Once shaken up, set aside.
4
Lay salmon filet on a greased cookie sheet. Sprinkle with avocado oil and sea salt. Set aside.
5
Heat up avocado oil in a wok or large skillet on medium-high. Let me heat for 1-2 minutes. Add in minced garlic and mix. Let cook for 30 seconds - 1 minute. Add in onions. Mix and let onions cook for 3-5 minutes. Add in remaining vegetables (raw and frozen) and toss evenly.
6
Pour all the sauce into the wok with the vegetables and mix. Cover and let cook for 5-7 minutes.
7
If you are adding a “minute” rice option. Cook that now. I used a 2 serving “3 minute Jasmine Rice” from Trader Joes.
8
Set the oven to broil. Once the curry and vegetables are cooking, place the salmon in the oven to broil. Broil for 5 minutes! That is all it needs if it is the thin Wild Alaska salmon. If you're using a large thicker filet, you may need to double the time or bake it for 5 minutes before broiling.
9
Everything should be ready right around the same time. Add rice to bowls, pour curry vegetables on top and then top with salmon. Serve with a lime wedge. Enjoy!
Notes
Wild Alaska Salmon with Coconut Peanut Curry Vegetables
