Salmon Curry Recipe
A delicious and easy way to prepare salmon, this decadent yet light curry recipe gets a healthy meal on the table in minutes. The tender salmon is perfectly poached in the creamy coconut milk and absolutely melts in your mouth.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1lb salmonskinless, cut into cubes
  • 1large leekthinly sliced
  • 1tsp coconut oil
  • 115 oz can reduced fat coconut milk
  • 3 cloves of garlic
  • 2tsp curry powder
  • 1tbsp fresh ginger rootminced/grated
  • 1tbsp reduced sodium soy sauce
  • 16 oz bag fresh greens(I used a spinach, kale, and chard mix)
  • Juice from 1/2 a lime
  • Salt and pepper to taste
  1. In a large skillet, heat coconut oil over medium high heat. Add in leeks, garlic, and ginger, and sauce for about 3-4 minutes.
  2. Stir in the coconut milk, soy sauce, curry powder and salt and pepper. Mix well, and bring to a boil.
  3. Reduce heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked all the way through and the greens are wilted, about 5-7 minutes.
  4. Stir in fresh lime juice, and serve over rice, quinoa, or riced cauliflower if desired.
Recipe Notes

Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 9 Smart Points

PER SERVING: 275 calories; 18g fat; 11g saturated fat; 4.5g carbohydrates; 0g fiber; 1g sugar; 24g protein