Green Curry Salmon

Story by Natalie
Green Curry Salmon
Tap any image to pin it.

How can something so good be so good for you?

It’s a popular misconception that healthy food is boring, limiting, and not filling enough. Well, I’m here to put all that nonsense to rest. I’m currently on round two of Whole30 and am finding this go around so much easier than the last. It’s going so well in fact that I’m crazy enough to consider continuing cooking this way well beyond the 30 days, because the food has been so wonderful. Not boring or limiting at all, and I can promise you I never walk away from the table hungry.

There are several factors that have played into this month’s success; desperation for more energy being at the top of the list, but I think the real key has been being more adventurous. International flavors, exotic spices and really thinking outside of the box have been my best friends and you’re lucky enough to be the recipients of my findings!


In the winter my body craves all the creams, all the carbs, and all the cheeses...

First and foremost, I just want to say that doing a cleanse during the winter months is H.A.R.D. Give me all the nachos, cheese, and wine please. A cold salad? Hard pass. So I had to dig deep to find food that was both healthy and “comforting.” (When it’s dark by 4pm the comfort factor is key.)  As a result I ended up cooking a lot of soup. I mean a lot. And when brothy soups were no longer cutting it I turned to my creamy best friend, coconut milk.

Is coconut milk actually healthy?

Glad you asked! You betcha it is. Yes, a can of thick and creamy coconut milk is high in fat, but that’s the good fat. The kind of fat that your body can actually absorb and turn back into energy! Can I get an amen to that?

Green Curry Salmon

Here is the beauty of Whole30.

  1. It only last 30 days. It is a cleanse not a diet.
  2. The goal is to retrain your brain not crave junk food anymore, not starve yourself.
  3. It’s one off the few cleanses where portion size doesn’t matter. You heard me. Go ahead and eat that whole head of roasted cauliflower. You deserve it.

I like to look at the big picture. In the winter my body craves all the creams, all the carbs, and all the cheeses. And truth be told instead of making a roasted chicken dinner tonight, I’d probably be eating a large platter of nachos had it not been for this cleanse. So, cleanse or not what’s the harm in finding healthy alternatives to cut the craving? And while you’re at it...it probably should be delicious, which is where this coconut curried salmon comes in.

AKA: my new go-to “healthy” comfort food.

This salmon curry hit the spot. Even my non-seafood-loving-husband devoured it without skipping a beat. Loaded with fatty acids (brain food), spicy thai flavors, bright herbs, and a creamy broth, it was easily one of our top 5 meals we’ve eaten all month. We served the salmon dish over a bed of cauliflower rice which, to be honest, I still don’t love. However once the cauliflower has soaked up the spice of the coconut milk it’s hard to remember you’re eating “healthy.” If salmon isn’t your thing try using a white fish, such as halibut or sea bass.

There are no rules to these recipes, make them your own, be adventures and for goodness sake make your healthy food delicious!


More Healthy Comfort Foods

Healthy Shepherd's Pie

Whole Roasted Chicken with Braised Cabbage

Loaded Sweet Potatoes with Cashew Cream

Tikka Masala Soup

Green Curry Salmon

Serves 4

Ingredients

4 4 oz salmon fillets, skin removed
1/2 tsp salt
1/2 tsp freshly ground pepper
1` 13.5 oz can unsweetened coconut milk
1 tbsp green curry paste
1 tbsp fresh lime juice
1 tsp freshly grated ginger
1 tbsp red boat fish sauce
1 small sweet onion thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3-4 green onions, light and dark green parts
fresh cilantro
red pepper flakes

Method

  1. Preheat oven to 375°.
  2. Season salmon fillets with salt and pepper and set aside.
  3. In an ovenproof skillet whisk curry paste into coconut milk over medium heat until fully combined. Add in lime juice, ginger and fish sauce along with onions and peppers. Allow to simmer for 5 minutes stirring occasionally.
  4. Set prepared salmon into the curry mixture and transfer pan to oven. Allow to cook for 10-12 minutes until salmon is just cooked through.
  5. Serve over cauliflower rice topped with cilantro and green onions.