Ben and I were craving salmon when we came back from our honeymoon – where we thought we enjoy a lot of seafood on our cruise, we actually did not! Let’s just say, we indulged in a lot of red meat. When I was stocking up on groceries and saw salmon on sale for $4.99/lb, I couldn’t resist. This meal started off as a spin-off of Creamy Coconut Shrimp and Rice, but I altered the cooking method better compliment the salmon. We really enjoyed it!
*2 salmon filets
*1 clove of garlic, minced
*1 or 2 tsp minced fresh ginger
*1 small onion, thinly sliced
*1 medium or 2 small bell peppers (I had a red and a yellow), thinly sliced
*a large wedge of pumpkin or any winter squash (I know, I’m so specific! but really, use however much you like) – peeled, cubed, and steamed in the microwave for 3 minutes
*1/2 cup light coconut milk
*1 tsp curry powder
*something for heat – I used a dash of Stonewall Kitchen peach mango hot sauce
*minced fresh cilantro
Heat a little bit of olive oil in a nonstick pan, and add salmon. Sear on both sides, then reduce heat and let cook for a few minutes. Remove from pan (they will not be fully cooked). Add more oil or spray to the pan, and cook garlic, onions, and ginger until softend. Add bell peppers and pumpkin. Whisk together broth, coconut milk, and curry powder. Place salmon filets back in pan with vegetables, and pour sauce over. Add peas. Bring to a boil and then simmer for about 10 minutes or until salmon is cooked through. Serve with rice and garnish with cilantro.