Coconut Curry
KETO SALMON
In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool.
To a mortar and pestle or single-serve blender attachment, add all Curry Paste ingredients.
Grind or pulse until well-combined.
Using a sharp knife, carefully remove the skin from the salmon by placing the salmon skin side up and cutting it off, peeling it back as you cut just beneath the skin. Discard the salmon skin or set it aside to crisp up later.
Cut the salmon into 1-inch x 1-inch cubes.
To same pan, heat olive oil and fry the prepared Curry Paste for 1-2 minutes, stirring occasionally so it doesn’t stick to the pan.
Add the coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with a lid and cook on medium heat until curry sauce starts to reduce, about 5-6 minutes.
To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes.
Add the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes.
Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls and top with chopped cilantro.
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