I used to cook a lot of recipes with coconut milk, but I have been reluctant to do so ever since the new Weight Watchers Points plan came into effect. Coconut milk is high in saturated fat, so I was concerned that it would raise the Points value of my recipe too much.
But I was pleasantly surprised when this Salmon Curry recipe turned out to be less Points than I anticipated! Sometimes, you just gotta eat the good stuff and spend the extra Point or two. And this dish is definitely worth it. Plus, it’s such a fast and easy meal to cook, and works excellently with frozen salmon (which I prefer to buy because it costs less!).
The salmon is perfectly poached in the coconut milk, and the mild curry flavor was just the right amount without being too spicy, so my kids could enjoy it as well. I had this on the table in less than 30 minutes, and it was insanely good! For the kids and my husband, I served it over quinoa, and for myself, I served it over cauliflower rice in order to avoid having to add more Points.
Truly, the cauliflower rice was delicious! I actually liked it even better than the quinoa. This was such a fantastically flavorful and healthy meal that left me feeling completely satisfied. So glad I decided to get back on the coconut milk train! Enjoy.
- 1 lb salmon (skinless, cut into cubes)
- 1 large leek (thinly sliced)
- 1 tsp coconut oil
- 1 15 oz can reduced fat coconut milk
- 3 cloves of garlic
- 2 tsp curry powder
- 1 tbsp fresh ginger root (minced/grated)
- 1 tbsp reduced sodium soy sauce
- 1 6 oz bag fresh greens (I used a spinach, kale, and chard mix)
- Juice from 1/2 a lime
- Salt and pepper to taste
- In a large skillet, heat coconut oil over medium high heat. Add in leeks, garlic, and ginger, and sauce for about 3-4 minutes.
- Stir in the coconut milk, soy sauce, curry powder and salt and pepper. Mix well, and bring to a boil.
- 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.
- Stir in fresh lime juice, and serve over rice, quinoa, or riced cauliflower if desired.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 4 Points*
*based only on ingredients that have an SP Freestyle value