A new take on an old fave- curry!
*Thawed 4-6 oz wild caught salmon, douse with some olive oil, fresh ginger, cracked pepper, lemon juice, and two lemon slices. Bake in toaster oven slowly at 300 degrees while every else cooks.
*Rinse 1 c. quinoa, let it dry, and place in rice cooker w/ 1 3/4 c. water, and 1-2 tsp Better than Bouillon
*Wash and chop 2 c. broccoli florets, 2 c. brown (crimini) or baby bella mushrooms, and 1 c. carrot.
*Heat the skillet (preferably nonstick) on med and add one can of curry paste…let it aromatize, spread it around bottom of pan, add coconut milk. If you like spicy curry one can is enough, otherwise, add more coconut milk to your preference.
*Mix the paste into the milk well, then add the carrots. After a few minutes, add the broccoli and mushrooms.
*Temp the salmon-should be at least 145 degrees.
*In a bowl place quinoa and cover with curry mixture, then take 1/2 of the salmon and place on top, with a dollop of Greek yogurt.
The salmon will be so delicious because of cooking it slowly with lemon. If you are sensitive to spice add more Greek yogurt and mix your portion well before eating! Enjoy the texture of quinoa and delicious curry!