CURRY SALMON OVER RICE

Curry Salmon with Rice

Organic Ingredients:

• 3 cloves garlic, chopped

• 1 onion finely chopped

• 1 pound wild caught salmon, portioned into 4 pieces

• Cooked Red Quinoa or White Basmati Rice

Seasoning:

• 1 ½ tsp curry powder

• 1 tsp garam masala

• ¼ tsp cumin

• 1/8 tsp turmeric

• 1 tsp pink salt

• 1 cup unsweetened coconut milk

Instructions:

•  Sauté onion over medium heat for about 5 minutes.

• Add salmon, cover, and cook for another 7-10 minutes over medium heat or until fish is cooked through. 

• Add garlic and sauté for another minute. Optional: Add asparagus and/or escarole.

• While fish is cooking, combine curry powder, garam masala, cumin, turmeric, and salt in a small bowl. 

• Once fish is done cooking remove from the pan and set aside.

• Add seasoning blend and coconut milk to the pan and stir until combined.  (If you want your curry very thick, use less milk.  If you would like it less thick, add more milk)

• Reduce heat to low and let simmer for another 10 minutes. Return salmon to the pan for the last 5 minutes.

• Prepare rice or quinoa according to package directions.