In the spirit of trying something new, I thought it was time to try a different salmon recipe. By combining salmon with some of my favorite ingredients, you get these Green Curry Salmon Bowls.
As I was writing out the shopping list for this recipe, I had YouTube on in the background. This is when I discovered one of my newest favorite content creators, Michelle Choi. She posts videos of different aspects of her life in NYC, including the meals she makes. Many of which, were fish and/or rice bowls. It felt like a sign that I was meant to make this green curry salmon. I had no complaints.
If you’ve been following my posts (thank you), you may already know that I love salmon. I would eat it 365 days out of the year if it was more sustainable and let’s face it, less expensive. This recipe by Minimalist Baker made me excited to have it in a way I haven’t tried before, and I will definitely be making this again.
Green Curry Salmon Bowls
Ingredients
1 pound salmon filets, skin and bones removed, cut into 1-inch cubes
1 Tbsp Avocado Oil (Or, Coconut Oil)
2 Small Shallots, thinly sliced (Or, Diced Onion)
3 Garlic Cloves, minced
2 Tbsp Fresh Ginger, minced
1/2 – 1 small Serrano pepper, finely chopped
2 ½ cups (1 Medium) cleaned Sweet Potato, cut into 1/2-inch cubes
2 ½ cups bite-sized Cauliflower florets (If you rather use Broccoli, green beans, or sliced cabbage that’s fine too)
1 cup Red Bell Pepper, cut into 1/2-inch pieces
2-3 Tbsp Green Curry Paste
1 ½ cups Water
14-oz. can of full-fat Coconut Milk
2 cups chopped kale, baby spinach, or other greens
Optional:
2-3 tsp maple syrup, honey, or palm sugar
1-2 Tbsp lemon or lime juice
Fresh Cilantro, Basil, Nori, sliced
Roasted Cashews/Peanuts, chopped
Brown or White Rice, Coconut Rice, Cauliflower Rice, or Quinoa
Instructions
Heat the oil in a large pot over medium heat. Add shallots, garlic, ginger, and serrano (if using). Sauté for 2-3 minutes, until softened.
Add the sweet potato, cauliflower (or a vegetable of your choosing), and red bell pepper. Cook for 3-4 minutes, stirring frequently to soften slightly.
Add a bit of the green curry paste. If you’re substituting store-bought, use a max of 3 Tbsps. Then, add the water, coconut milk, and maple syrup/honey (optional). Stir and taste the broth — it should be subtly spicy and a little rich, sweet, salty, and bright.
I find that with dishes like these, it’s all about finding the right balance for you. Something that may be appealing to one person can be too salty, sweet, or acidic to another. Making adjustments and discovering what you like is part of the fun!
With that being said, adjust if needed, add more curry paste for curry flavor, ginger for freshness, serrano for heat, maple syrup for sweetness, or lemon/lime juice for brightness.
Cover and simmer until the vegetables are fork tender — about 5-10 minutes.
Stir in the cubed salmon and chopped greens of your choice. Reduce heat to medium-low, and simmer gently until just cooked through — about 5 minutes. Taste and adjust once more if necessary.
Serve on top of rice, or even as a soup, with the optional garnishes.
Leftovers will keep for 1-2 days in the refrigerator, or in the freezer for up to 1 month. To reheat leftovers, do so on the stovetop on Low/Medium-Low until fully warmed through.
Enjoy!
Do you have a favorite YouTube personality or channel that I should know about? If so, let me know by commenting below. Until next time, happy cooking!