Garlic- and Ginger-spiced Salmon Curry

Frozen peas and spinach are effortless additions to this protein-packed curry in a hurry.

Salmon Curry
 Brian Klutch

Nutritional info per serving

544 calories, 39g protein, 18g carbs, 36g fat

Prep time

5 min.

Cook time

25 min.

  • 1 tbsp canola oil
  • 1 yellow onion, chopped
  • ½ tsp salt
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp red curry paste
  • 1 (14 oz) can diced tomatoes
  • ¾ cup canned coconut milk
  • ½ box (about 5 oz) frozen chopped spinach
  • 1 cup frozen peas
  • 1½ lbs center-cut skinless salmon fillets, cut into 2-inch pieces
  • Juice of ½ lime

Heat oil in a large skillet over medium heat. Add onion and salt; cook until soft and darkened, about 5 minutes. Stir in garlic and ginger; heat for 1 minute. Stir in curry paste; heat for 30 seconds. Stir in tomatoes and coconut milk; bring to a simmer and heat for 5 minutes.

Stir in spinach and peas, and return to simmer. Lower heat to medium-low, nestle in salmon, and coat salmon in the sauce. Cover pan and heat for 5 minutes, or until salmon is cooked through. Squeeze in lime juice.