Curried Coconut Salmon Quinoa Bowls
Curried Coconut Salmon Quinoa Bowls
Serves 4
Ingredients:
For the Salmon
1 pound wild salmon filet, or 4x 4 ounce filets
1 tablespoon extra-virgin olive oil
2 teaspoons curry powder
1 teaspoon coconut aminos
fine sea salt, to tasteFor the Dressing
3 tablespoons fresh lime juice
2 tablespoons coconut aminos
1 tablespoon olive oil
1 teaspoon curry powder (I like this one)
1 teaspoon raw honey
fine sea salt, to tasteFor the Salad
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/2 cup pickled onions
1/3 cup raw, large coconut flakes
Lime wedges
Directions:
Preheat the oven to 300°F. Line a sheet pan with parchment paper.
When oven is preheated, place coconut flakes on sheet pan and toast, watching very carefully, until just starting to brown. These take 3-5 minutes MAX and can burn very fast. Remove from oven and set aside in a bowl to cool.
Increase oven temperature to 400 degrees.
In a small bowl, whisk together the olive oil, curry powder, and coconut aminos for the salmon. Spoon/brush over the top of the salmon fillets. You can opt to marinate these for 30 minutes, but I also find it’s not necessary.
Bake salmon on middle rack for 10-15 minutes depending on the size and thickness of your fillets. The salmon should feel slightly firm to the touch at the center and register between 125-145 degrees depending on how you like it cooked.
Meanwhile, in a large bowl, whisk together the dressing ingredients. Taste and adjust the flavors to your liking. Add the kale and quinoa then toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to gently combine — or serve the fillet as individual servings.
Top with pickled onions and toasted coconut flakes + a big squeeze of lime
Tips
Not feeling salmon?
Shrimp or chicken breasts would work well here too.
MAKE IT VEGAN
Swap the salmon for a can of chickpeas. Roast in the oven with the curry powder marinade for 20ish minutes and toss into the salad.
