Warm Salmon Curry Over Rice
Fish is perfect for any season! Enjoy this hearty & filling dish of Warm Salmon Curry Over Rice when temps get cooler.
Ingredients:
4 cans (5 oz. each) Blue Harbor Fish Co.® Wild Pink Salmon, drained
1 Tbsp. avocado oil
½ onion, sliced
½ red pepper, sliced
½ green pepper, sliced
½ tsp. salt
1 jar (4 oz.) green curry paste
1 can (13.66 oz.) coconut milk
½ can (½ cup) baby corn, drained
½ can (½ cup) bamboo shoots, drained
Sprig of basil (about 3-4 leaves)
2 cups basmati rice, cooked
Optional: 1 poblano pepper, sliced
Optional: Jalapeño peppers, sliced
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Preparation:
- Heat the avocado oil, onion, peppers, and salt in a Dutch oven over medium heat. Cook until soft (about 5-7 minutes).
- Add in the green curry paste and stir it around, coating the onion and peppers evenly. Stir consistently for about 5 minutes.
- Add in the coconut milk, baby corn, bamboo shoots, and basil. Increase the heat to medium-high and let it simmer for 10 minutes.
- Turn down the heat and add in the Blue Harbor Fish Co.® Wild Pink Salmon. Gently fold in the salmon, being careful not to break up the chunks. Heat for a minute or two to warm the salmon.
- Serve over warm basmati rice, and garnish with toppings of your choice.
Nutritional Information
Wild Pink Salmon with Sea Salt
Serving Size: 339g
Servings Per Container: 4
Amount Per Serving
DV%
Calories
330
Total Fat
6g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1910mg
83%
Total Carbohydrate
42g
15%
Fiber
3g
11%
Sugars
2g
Includes 0g Added Sugars
0%
Protein
26g
Vitamin D
10mcg
50%
Calcium
34mg
2%
Iron
2mg
10%
Potassium
468mg
10%
Percent Daily Values are based on a 2,000 calorie diet.
