Fish Curry

Pacific salmon is still in season but not for much longer.  I usually buy lots when it is in season and then freeze it for the off season.  Since it tends to be a tad drier than other salmon, I like serving pacific salmon in a coconut red curry sauce which locks in the salmon’s moisture.

The following recipe was again inspired by seasonal vegetables (what was available in my garden).  You can serve this curry with jasmine rice, or basmati rice or no rice. Make enough for leftovers the next day.  The flavours seem to intensify the next day.    

Joanne Levesque RHN, Pure Med Office Manager and Holistic Nutritionist

Serves 4

1 medium eggplant, chopped in 1 inch cubes (essential ingredient)
1 medium zucchini, chopped in 1 inch cubes
1 green or red pepper, chopped in 1 inch pieces
2 medium carrots, sliced 1 medium onion, chopped in ½ inch cubes

Optional vegetables: broccoli, cauliflower, snap peas, green beans, sweet potatoes or bok choy

4 servings of pacific salmon, cut in bite size pieces

3 tablespoons coconut oil
1 can coconut milk
½ can (2 tablespoons) of red curry paste 2 tablespoons of fish sauce

Melt coconut oil in a wok over medium heat.  Add onions and eggplant and sauté for about 7 minutes.  Add remaining vegetables and salmon and continue cooking for about five minutes or until salmon is just done.  Set aside.
Heat coconut milk in a large saucepan.  Add red curry paste and mix well.  Simmer for 2 minutes.  Add fish sauce and simmer for another 2 minutes.

Pour coconut milk mixture over vegetables and fish.  Mix in well and heat through.
Serve over rice or by itself and garnish with basil and cilantro.  Yum!