This is the main content.
Recipes
Skillet Green Curry Salmon with Cauliflower Rice
4 servings
45 minutes total (Active 10 minutes)

Ingredients

  • 2 limes, for juice/wedges
  • 4 (5 oz) salmon fillets, skin removed (about 20 oz)
  • 2 teaspoons umami seasoning
  • 1 (13.66 oz) can coconut milk
  • ¼ cup green curry paste
  • 1 teaspoon ginger stir-in paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (or clam juice)
  • 10 oz sliced fresh bell peppers and onions
  • 1 (10 oz) package frozen cauliflower rice
  • ¼ bunch fresh cilantro
  • ¼ cup sliced fresh green onions

Steps

    1. Preheat oven to 375°F. Juice 1 lime (1 tablespoon) and cut remaining lime into wedges. Coat fish with umami seasoning (wash hands).
    2. Place in 10-inch cast-iron skillet (or oven-safe sauté pan): coconut milk, curry paste, ginger paste, brown sugar, fish sauce, and lime juice; stir until smooth. Bring to a simmer on medium, then cook 10 minutes, stirring occasionally.
    3. Stir in peppers and onions, then nestle fish into sauce (wash hands) and place skillet in oven. Bake 12–15 minutes until centers of fillets flake easily and are 145°F.
    4. Meanwhile, microwave cauliflower following package instructions. Chop cilantro coarsely (¼ cup). Serve fish and sauce over cauliflower rice, sprinkled with cilantro and green onions, with lime wedges on the side.

Amount per ¼ recipe serving: Calories 460, Total Fat 25g, Sat Fat 15g, Trans Fat 0g, Chol 90mg, Sodium 1410mg, Total Carb 19g, Fiber 6g, Total Sugar 11g, (Incl. 4g Added Sugars), Protein 36g, Vitamin D 45%, Calc 4%, Iron 15%, Potassium 15%