Coconut Curry Salmon with Coconut Quinoa

Instructions:

1. Prepare the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.

2. Sear the salmon. Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and place them skin-side down in the skillet. Cook for 3-4 minutes on each side until golden and nearly cooked through. Remove from the skillet and set aside.

3. Make the curry sauce. In the same skillet, whisk together coconut milk, red curry paste, soy sauce, grated ginger, and minced garlic. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

4. Simmer the salmon. Return the seared salmon to the skillet, spooning the curry sauce over the fillets. Reduce the heat to low and simmer for 5-7 minutes until the salmon is fully cooked and infused with the curry flavors.

5. Serve. Divide the coconut quinoa among plates, top with the salmon, and spoon the curry sauce over everything. Garnish with fresh lime juice and cilantro.

Tips:

– Adjust the spice level by adding more or less red curry paste to suit your taste.

– Use light coconut milk for a lower-calorie option, but full-fat coconut milk creates a creamier sauce.

– Pair with steamed vegetables, like broccoli or green beans, for a complete meal.

Enjoy your Coconut Curry Salmon with Coconut Quinoa!