This soothing and zesty green curry salmon reels in waves of anti-cancer health benefits! Salmon provides selenium, omega-3 fatty acids, and B vitamins. Ginger can reduce inflammation and nausea while increasing serotonin and dopamine levels (your happiness hormones). The Ginger in this green curry salmon also contains a phytonutrient called 6-shogaol that has the ability to specifically target cancer stem cells.
However, Do NOT just buy any salmon! Salmon at some grocery stores can be filled with food dyes, mercury, and all sorts of other nasty toxins! I buy my fish and meat from ButcherBox as they provide safe, wild-caught seafood and grass-fed organic meat. Check out their latest deal today! You can also buy excellent salmon from Safe Catch.
- 4 salmon filets (seasoned with salt, pepper, and paprika)
- 1 tbsp coconut oil
- 1 onion, diced
- 3 tbsp minced garlic
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 zucchini, diced
- 8 oz GMO-free baby corn, chopped
- 8 oz snap peas
- 3 tbsp green curry paste (more to taste, but it can be spicy)
- 1 can coconut milk, or more for desired consistency
- Juice of one lime
- Chopped basil or Thai Basil for garnish
- Heat up your coconut or avocado oil in a large wok or pan and cook salmon on medium heat for 4 minutes, flip and cook on the other side for another 2 minutes then set aside
- Add onion, garlic, and ginger to the pan and cook until the onion is beginning to soften
- Add in zucchini, cumin, coriander and continue to cook until zucchini softens
- Add in snap peas, baby corn, and green curry paste and mix until fragrant
- Pour in the coconut milk (add more if you want more of a soupy curry) and lime juice, and bring to a simmer
- Add the salmon back in and cook until salmon is cooked through
- Garnish with basil and serve over cauliflower rice, also delicious with a bit of bitter greens on the side!