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!

Pacific Wild Salmon with Chipotle Yogurt Sauce

Compared to farmed salmon, wild salmon is more nutritious and carries fewer toxins that can accumulate in humans, a CTV News investigation has found. Samples of wild Pacific salmon tested on behalf of CTV News at laboratories in B.C. had eight times more Vitamin D and three times more Vitamin A than farmed Atlantic salmon. The samples of wild salmon were also leaner. Wild salmon is my favorite and it is currently in season.  It is more expensive, yet it has more structure and a deeper colour than farmed salmon.  Wild salmon feed on krill (tiny crustaceans that give wild salmon their beautiful red colour).  Farmed salmon feed is questionable… Please do your own research. My husband, the chef,  came up with this simple grilled salmon recipe for those who like it spicy.  You can adjust the seasoning to your liking.

Joanne Levesque RHN, Pure Med Office Manager and Holistic Nutritionist

Wild Salmon fillets
Chipotle powder
Organic plain yogurt
Chipotle chilies in adobo sauce, pureed

Directions

Rub salmon fillets with chipotle powder.  Grill on the BBQ about 5 minutes each side.  Do not overcook!!  Meanwhile, mix in about 1 tablespoon of chipotle puree into about 1 cup of the plain yogurt.  Place the salmon on plates with a dollop of the yogurt chipotle sauce on top.  Serve with a side of green beans and mashed potatoes.