These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

These Paleo-friendly Yellow Curry Salmon Bowls are brought to you in partnership with my friends at Pride of Bristol Bay! The yellow curry is squeaky-clean Paleo and really delicious. You and your families are going to love this nutritious meal!

These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

I am so STINKING exited to bring you this new recipe! My excitement stems from two main things. First, it’s featuring a very special piece of salmon that represents something IMPORTANT. Second, I’m darn proud of this yellow curry. Without the use of dairy, this totally Paleo curry is thick, creamy, and luscious.

Before we get to the curry, let’s talk about this special salmon! If you haven’t listened to Episode 125 of my Fed & Fit Podcast, I HIGHLY recommend you do so as soon as possible. Note: you can subscribe to the show HERE in iTunes. I interviewed Matt Luck, the owner and founder of Pride of Bristol Bay. Matt has been in the wild salmon industry for decades and, as such, he’s learned a lot. He’s learned where the healthiest, most sustainable fish come from (hint: Alaska’s Bristol Bay is at the tippy-top of the list); he’s witnessed ideal AND less-than-ideal ways to process the precious fish; and he’s seen seafood fraud (you’re not getting the fish you think you’re getting) become an epidemic. After years of working hard to responsible catch, process, and advocate for the healthiest fish, he decided to take his “be a part of the solution” to the next level: starting his own direct-to-consumer wild salmon service.

THIS IS EPIC.

Now, because of Matt, his family, and his team of hard-working partners, Pride of Bristol Bay makes it possible for us (as consumers) to get the healthiest salmon possible on our table. Nutritionally, this salmon is top-notch and sustainability-wise, these salmon fishing grounds are setting records. Best yet, Matt dedicates a significant portion of his proceeds towards the research and preservation of protecting salmon and the integrity of the industry.

How COOL is that?! SO, we can get the best tasting, most nutritious salmon on our table while also supporting a small group of dedicated fishermen and women, working hard to turn seafood fraud on its head.

Click HERE to order yourself some (truly) wild-caught salmon filets or portions delivered right to your door. They show up skin-on, deboned, and frozen solid in individually sealed packages making it EASY to store and defrost as you like.

If you’re reading this before 10/31/17, be sure to enter the code “fedandfit” at checkout for a discount!

These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

These easy bowl feature quick pan-seared salmon, an Indian coconut curry sauce, steamed broccoli, and rice for an easy one bowl dinner! | Fed & Fit

OKAY, now let’s talk about this curry. I wanted to create a recipe for you that married nutritious salmon with this beloved comfort food season. Curry is always at the top of my comfort food list and I am THRILLED with how this dish came out! The curry has a great flavor and is made possible by some strategically cooked carrots which are then blended into the sauce. Pour this sauce over pan-seared salmon that you serve over fresh white or cauliflower rice and steamed broccoli for a complete meal. Finish it off with your favorite fresh toppings (I love cilantro and jalapenos) and settle in for a truly nutritious meal.

I hope you love this recipe and this truly special salmon!

Yellow Curry Salmon Bowls

5 — Votes 2 votes
By Cassy
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
 The yellow curry is squeaky-clean Paleo and really delicious. You and your families are going to love this nutritious meal!

Ingredients  

For the Curry:

  • 1 tablespoon ghee
  • 1 pound carrots peeled and chopped
  • 1 shallot minced
  • 3-4 cloves garlic minced
  • 1 can full-fat coconut milk
  • 1 tablespoon turmeric
  • 2 tablespoons curry powder
  • 1/8 teaspoon corander
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 2 tablespoons lime juice
  • 1/2 teaspoon sea salt

For the Salmon:

  • 4 salmon fillets about 5-6 oz each, skin-on
  • 2 tablespoons ghee or olive oil
  • salt and pepper to taste

For the Salmon Bowls:

  • 2 cups cooked white rice or cauliflower rice
  • 2 heads broccoli florets steamed
  • 1/4 cup chopped cilantro for garnish
  • 1 jalapeno thinly sliced, for garnish

Instructions 

For the Curry:

  • Melt ghee in a medium-sized saucepan over medium heat. Once melted, add carrots. Saute carrots until browned, then add shallots and garlic and saute until fragrant.
  • Add coconut milk, turmeric, curry powder, coriander, cumin, cinnamon, cardamom, lime juice, and sea salt to the pan. Stir together until fully combined and set heat to medium-low. Let simmer for 15 minutes while salmon cooks.

For the Salmon:

  • In a large skillet, heat ghee or olive oil over medium heat.
  • Pat salmon fillets dry with a paper towel. Season with salt and pepper on both sides.
  • Place salmon skin-side down into the skillet. Cook for 4-6 minutes over high heat, or until skin is browned/crispy, and then flip. Cook 3-5 minutes on the second side until top of salmon is also browned. Remove from heat. Note: this will result in a medium/well salmon filet. If you prefer your salmon less-cooked, adjust the cooking time accordingly.

To Assemble the Salmon Bowls:

  • Using an immersion blender, blend the curry sauce until smooth. If using a regular blender, allow sauce to cool 5-10 minutes before blending.
  • Divide the ingredients into 4 servings. Add rice and broccoli to each bowl, top with a salmon fillet, pour on the curry sauce, and garnish with cilantro and jalapeno. Serve!

Nutrition

Calories: 707kcal | Carbohydrates: 42g | Protein: 40g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 463mg | Potassium: 1597mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19187IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 7mg

Additional Info

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 707
Keyword: curry salmon bowls, yellow curry salmon

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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10 Comments

  1. 5 stars
    Absolutely love this curry salmon! I oven baked my salmon because I initially had different plans for it, but then decided to give this recipe a try. I simmered it in the sauce for a few minutes after baking and it still turned out great. Will definitely be making this recipe again.

    1. We are so glad to hear that, Catie! Thank you for taking the time to share your feedback and modifications with us. So glad it turned out well. -Team F&F

  2. Looks delicious! Is this a recipe I could meal prep for lunches for the week?

  3. Looks delicious! Is this a recipe I could meal prep for lunches for the week?

    1. Absolutely! This is a great meal prep recipe. Hope you enjoy! -Melissa

  4. 5 stars
    Made this tonight and the whole family inhaled it, even my 8 year old. Definitely going into my rotation. Really easy and delicious!

  5. This was such a big hit in my house. The curry was the perfect flavor and consistency. Thank you so much for the fabulous recipes!

  6. I haven’t had salmon and curry before, but this looks delicious! I’m excite to try it!