Meal Prep - Easy Salmon & Veggie Medley Coconut Curry

Name: Meal Prep - Easy Salmon & Veggie Medley Coconut Curry
Total time: 35 min
Ingredients: 1 ¼ lb Salmon; Salt; Black pepper; 2 tsp Coconut sugar; 1 tbsp Coconut oil; 1 tbsp Garlic, minced; ½ cups Onion, diced; 1 ½ tbsp Ginger; 2 tsp Lime; 2 cups Snap pea; 1 Bell pepper; 1 can Coconut milk; ⅔ cups Fish stock; ¼ cups Curry, paste; 1 tsp Turmeric; 12 oz Cauliflower; Basil

By Fit Men Cook · 35 min

Ingredients

Salmon1 ¼ lb
Salt
Black pepper
Coconut sugar2 tsp
Coconut oil1 tbsp
Garlic · minced1 tbsp
Onion · diced½ cups
Ginger1 ½ tbsp
Lime2 tsp
Snap pea2 cups
Bell pepper1
Coconut milk1 can
Fish stock⅔ cups
Curry · paste¼ cups
Turmeric1 tsp
Cauliflower12 oz
Basil

Instructions

Season the salmon chunks with sea salt, pepper and coconut sugar, rubbing it over all sides.
Heat the skillet over medium-high heat and spray it with oil. Sear the salmon chunks for no more than 2 minutes to colour the outside, then remove them from the pan.
Add the oil to the skillet, then the garlic, onion, ginger and lime zest. Cook for about 3 minutes until the onions are caramelised.
Raise the heat to high, add the sugar snap peas and bell pepper, and sear for 2 to 3 minutes.
Add the coconut milk, stock, curry paste and turmeric. Lower the heat and bring to a light simmer.
Add the cauliflower florets, cover and cook for 8 to 10 minutes until the cauliflower is soft.
Remove the skillet from the heat, return the salmon to the sauce and let it finish cooking.
Garnish with basil and fresh lime before serving.

Summarized from Fit Men Cook's video. Watch it for the details.

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Garlic Onion Ginger Bell pepper Lime Coconut milk Salmon Cauliflower

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