Yellow Curry Salmon Bowl

Ingredients

• 1 Fillet of Fresh Salmon

• 3 Tbsp Extra Virgin Olive Oil

• 3 Garlic Cloves

• 1 Tbsp Minced Ginger

• 1 Tbsp Cumin

• 1 Tbsp Chili Powder

• 1 Tbsp Yellow Curry Powder

• 2 Tsp Paprika

• 1 Tsp Cayenne Pepper

• 1 Tbsp cornstarch, dissolved in 2 tbsp cold water

• 2 Tbsp Honey

• Zest of Orange peel

• 1 Can Full Fat Coconut Milk

• 1/2 White Onion

• 1 Green Pepper

• 1 Head of Broccoli

• 1 Bag Bean Sprouts

• 1 Cup Dry Basmati Rice

• 2 Cups Water

• 2 Tsp Salt

• Optional: Green Onions, Crushed Peanuts

Instructions

Makes Appx: 2 Servings (add an additional 1/2 cup of rice and salmon fillet for 4 servings)

Total Cook & Prep Time: 30 Minutes

1. Place a large frying pan on a burner on medium. Add 2 tbsp olive oil and allow it to heat.

2. Set a saucepan on a second burner set to high heat. Add 1 cup of rice, 2 cups of water, a dash of salt and 1 tbsp of olive oil to the saucepan. Cover and bring to a boil. Once boiling reduce heat to low and simmer for 20 minutes or until all of the liquid is absorbed.

3. Once oil is heated in frying pan, add minced ginger and garlic to the pan. Simmer until fragrant, about 3 minutes, stirring occasionally.

4. Place fresh salmon (or thawed frozen filled) skin side up on the frying pan, searing for about 2-3 minutes or until the top layer is lightly crisped.

5. Remove salmon from the pan and set aside on a plate. The remainder will be poached in the curry sauce.

6. Add cumin, chili powder, cayenne, and curry powder to the pan along with 2 tbsp of honey and stir until honey is melted. Use a spatula to scrap off salmon bits from the bottom of the pan and incorporate into the spices and honey.

7. Dice white onion and add to pan. Allow onions to simmer for until translucent, stirring occasionally.

8. While onions are simmering, chop broccoli into florets and slice green peppers lengthwise.

9. Add 1 can of coconut milk to the simmering spices and onion, increase burner heat so that mixture comes to a low boil. Zest in some orange peel for extra citrusy flavour.

10. Once bubbling add in broccoli and peppers. Add in cornstarch dissolved in cold water and stir until thickened.

11. Add salmon back into the pan, cover and let it poach for 5-7 minutes.

12. Add in bean sprouts, cover and let cook for 3 more minutes.

13. Remove lid, and gently remove the salmon. The skin should easily peel off the bottom of the fillet using a fork or a spatula.

14. Place 1 cup of cooked rice on a rimmed plate or bowl.

15. Use a ladle to scoop curry sauce and vegetables onto the rice. Top with salmon, diced green onion and peanuts.