Coconut oil for cooking
2 inches of ginger, minced
2 teaspoons curry powder
1 onion, diced
1 sweet potato, diced
4 cloves of garlic, finely chopped
1 tablespoon coconut aminos or soy sauce
2 cups coconut milk
1/2 teaspoon each of cumin, turmeric paprika
1 KOL Foods wild Sockeye salmon fillet (~1.5 lbs)
1 lb cut broccoli florets
Melt the coconut oil in the bottom of a thick bottomed pot (I used a Le Creuset Braiser). Once the coconut oil has melted and the skillet is warm, add the diced onions.
In a separate skillet, lightly toast your curry powder (no oil, put the spices in a dry skillet on a medium heat) for five to eight minutes. Once you can really smell the aroma of the curry powder, it’s time to remove it from the heat so it doesn’t burn.
Add the toasted curry powder to the onions. Add the garlic, minced ginger and diced sweet potato. Let this cook for about 15 minutes or until the sweet potatoes are almost cooked.
Allow these ingredients to cook while you remove the skin from the salmon, then cut the fish into 1 inch cubes. Season with a touch of salt (optional) then add to the skillet.
Now combine the coconut milk, liquid aminos with the turmeric, and paprika. Stir once then pour over the rest of the ingredients. Stir, then cover and allow the curry to simmer for about eight minutes, until the salmon is cooked. Add the broccoli and stir again.
set a timer, otherwise you’ll overcook the salmon and rather than being fresh and delicious, it will be flavorless and dry.