SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

 

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PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Serves: 3-4

INGREDIENTS

• 1½ lb salmon filet skinned and cubed into 1 inch pieces
• 1 inch piece of ginger peeled and sliced
• 4 garlic cloves peeled
• 1 medium onion
• 2 roma tomatoes peeled and chopped
• 1 cup chicken stock
• 1 lime
• 2 teaspoons almond butter
• 1 teaspoon fish sauce
• 1 tablespoon coconut oil or ghee (I used this incredible ghee)

Curry Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1½ teaspoons cumin
• 1½ teaspoons cinnamon
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt

INSTRUCTIONS

1. In a small bowl mix spices from spice mixture and place on the side
2. Cut onion into fourths and place in a food processor with garlic and ginger and pulse until you get a paste.
3. Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.
4. Add spice mixture to the paste and mix to prevent burning. Saute for 2 minutes or until mixture begins to become very fragrant.
5. Deglaze the pan with chicken stock scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice from 1 lime, almond butter and tomatoes and bring to a simmer.
6. Once simmering add cubed salmon and lower heat to low heat, cover and cook for 10-15 minutes or until salmon flakes with a fork.
7. Serve with sauce and chopped fresh cilantro on top.