This is a tasty and healthy keto-friendly dish with soft salmon cooked in a creamy green curry sauce. It is served over quinoa cooked in broth for extra flavor and topped with crunchy cashews. This recipe is free of gluten and is full of protein and healthy fats, so it can be used for any occasion.
Ingredients: 4 salmon fillets. 1 cup quinoa. 2 cups chicken or vegetable broth. 1 cup coconut milk. 2 tablespoons green curry paste. 1 tablespoon coconut oil. 1 bell pepper, sliced. 1 small onion, sliced. 1 cup broccoli florets. 1/2 cup cashews. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Use salt and pepper to season the salmon fillets with. Bring the broth to a boil in a saucepan. Turn down the heat, cover, and let it simmer for 15 minutes, or until the quinoa is done. Put coconut oil in a different pan and heat it over medium-low heat. Give it a quick stir and then add the green curry paste. Add the broccoli, bell pepper, onion, and coconut milk and stir them in. Make sure the vegetables are soft. Mix the cashews and cooked quinoa into the curry mixture by stirring it well. Set the skillet on medium-high heat while you wait. If you want your salmon fillets to be done, cook them for 4 to 5 minutes on each side. Add fresh cilantro to the top of the salmon that has been served over the quinoa curry mixture.
Prep Time: 15 minutes
Cook Time: 25 minutes
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