Salmon Curry

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 Smart Points plan came into effect. Coconut milk is high in saturated fat, so I was concerned that it would raise the Smart 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.

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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 Cook Time Passive Time
4 servings 5 minutes 15 minutes
  • 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
  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

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    • LaaLoosh Reply

      I haven’t tried that, but the salmon needs to be raw….it cooks in he curry sauce. I believe that canned salmon is already cooked.

  1. This was delicious….hubby not on WW but he enjoyed it with Basmati rice while I made cauliflower rice…definitely a quick and easy weeknight dish…..thank you….this is a keeper for sure

  2. Did you season the cauliflower rice that you served with this salmon curry?

    • LaaLoosh Reply

      I did. With just a bit of salt and pepper. Nothing more. The curry sauce will provide most of the flavoring for the cauliflower rice.

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